Honey-Garlic Grilled Chicken with Pickled Chiles and Peaches: A Summer Delight

As the summer sun shines bright, our taste buds crave something refreshing and flavorful. What better way to satisfy those cravings than with a dish that screams summer? Introduce your taste buds to the sweet and savory world of Honey-Garlic Grilled Chicken with Pickled Chiles and Peaches.

This mouth-watering recipe is a perfect blend of sweet, spicy, and tangy flavors that will leave you wanting more. The combination of honey, garlic, and peaches creates a flavor profile that’s both familiar and exciting. Whether you’re a seasoned grill master or a beginner, this recipe is sure to impress.

The Magic of Pickled Chiles and Peaches

The real magic happens when you combine the sweetness of peaches with the spiciness of pickled chiles. The tangy flavor of the pickling liquid adds a depth to the dish that’s hard to resist. The best part? You can make this recipe year-round, even in the dead of winter, using frozen peaches.

A Recipe for Success

To make this recipe, you’ll need:

• 1/8 cup honey
• 1/8 cup olive oil
• 2 lemons, juiced
• 2 garlic cloves, minced
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 pounds boneless, skinless chicken thighs
• Pickled Chiles and Peaches (see below)

Pickled Chiles and Peaches:

• 1 serrano or jalapeno chile, seeded and thinly sliced
• 1/8 medium red onion, thinly sliced into half-moons
• 1 cup water
• 1/8 cup apple cider vinegar
• 1 tablespoon honey
• 2 teaspoons kosher salt
• 3 ripe peaches, halved, pitted, and sliced, or 1 pound frozen sliced peaches, thawed

Assembly:

• 4 cups fresh arugula
• 1 cup torn fresh basil
• 1/8 cup chopped fresh chives
• 1 tablespoon olive oil

Directions:

1. In a small bowl, whisk together honey, lemon juice, garlic, olive oil, kosher salt, and black pepper. Pour into a large zippered plastic bag. Add the chicken, seal the bag, and massage to coat the chicken. Marinate in the refrigerator at least 1 hour or let sit at room temperature 30 minutes.
2. For the pickled chiles and peaches: Add the serrano and onion to a heatproof medium bowl. In a small saucepan, whisk together vinegar, honey, water, and kosher salt. Bring to a boil over medium-high. Pour vinegar mixture over the serrano and onion. Cover bowl with plastic wrap and let stand at room temperature 15 minutes. Add peaches and let marinate about 5 minutes. Strain the mixture, setting aside the pickled chile, onion, and peaches, and reserving 3 tablespoons of the pickling liquid.
3. Preheat a greased grill or grill pan to medium-high. Remove chicken from marinade and gently shake off excess marinade. Season both sides of chicken with a little more salt and pepper. Grill chicken until nicely browned on both sides, flipping occasionally, about 15 minutes total.
4. Place the arugula, basil, and chives in a large bowl and gently toss with olive oil and the reserved pickling liquid. Add the pickled chile, onion, and peaches. Season with salt and pepper. Serve grilled chicken alongside the salad.

Summer vibes on a plate

This recipe is a perfect blend of flavors and textures that will leave you craving for more. The sweetness of the honey, the spiciness of the pickled chiles, and the freshness of the peaches come together to create a dish that’s both familiar and exciting. So, go ahead and give it a try!

A match made in heaven