Hot Honey Chicken with Peach Pico de Gallo
Total Time
55 minutes
Prep Time
45 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(3)
Ingredients
4 servings
- 2 lbs boneless skinless chicken breasts (can use chicken thighs)
- 4 tablespoons hot honey
- 4 tablespoons lemon juice
- 2 tablespoons avocado oil or olive oil
- 2 cloves garlic, (minced)
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- Extra hot honey, (for drizzling over chicken)
- 2 medium peaches, (pitted and diced)
- 2 medium tomatoes, (diced)
- 1/2 cup chopped cilantro
- 1/2 cup diced red onion
- 1 jalapeño pepper, (seeds removed and minced)
- 2 tablespoons lime juice
- Kosher salt and black pepper, (to taste)
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Preparation
Step 1
Using a sharp knife, slice the breasts in half widthwise. Season the chicken with salt and pepper on both sides. Place the chicken in a large bowl or gallon freezer bag.
Step 2
In a medium bowl, whisk together the hot honey, lemon juice, oil, garlic, smoked paprika, and salt.
Step 3
Pour the mixture over the chicken. Stir to make sure the chicken is evenly coated. Marinate for at least 30 minutes or up to overnight.
Step 4
When ready to cook, preheat the grill (or grill pan) to high heat and oil the grates.
Step 5
Place the chicken breasts on the grill and cook for 3 to 5 minutes per side or until the internal temperature of the chicken reaches 165 degrees F. Don’t overcook. Transfer the chicken to a plate and cover tightly with foil. Allow to rest for 5 to 10 minutes.
Step 6
While the chicken is resting, make the peach pico de gallo. In a medium bowl, combine the peaches, tomatoes, cilantro, onion, jalapeño, lime juice, salt, and pepper. Stir to combine.
Step 7
Drizzle the chicken with hot honey and serve with peach pico de gallo.
Step 8
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