Hot Honey Chicken
Published on August 12, 2024
Quick Summary
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Pin ItIf you are looking for a new chicken recipe to try, I highly recommend this easy grilled Hot Honey Chicken.
Hot honey is a versatile condiment that combines the sweetness of honey with the heat of chili peppers. It is great drizzled over pizza, biscuits, vegetables, salmon, and even chicken!
The hot honey gives the chicken a rich, natural sweetness that balances out the other flavors. It caramelizes slightly when grilled and adds a slightly spicy kick that warms your taste buds.
Top the juicy chicken with an extra drizzle of hot honey and fresh peach pico de gallo.
Peach pico de gallo is a refreshing twist on the classic pico de gallo. The sweetness of peaches pairs beautifully with the tanginess of lime and the heat of jalapeños, making for a vibrant and flavorful topping or side dish. It compliments the hot honey chicken so nicely.
The combination of sweet, spicy, and savory makes this hot honey chicken a deliciously complex and satisfying dish. It is a summertime favorite, but can be enjoyed anytime of the year.
Table of Contents
Ingredients
For the chicken:
- Boneless skinless chicken breasts– you need about 2 pounds. You can also use chicken thighs.
- Hot honey– you can find hot honey at most grocery stores or you can buy it online. If you don’t have hot honey, you can use regular honey or mix regular honey with crushed red pepper flakes for a kick.
- Lemon juice– use a lemon squeezer to juice the lemons.
- Oil– avocado oil or olive oil.
- Garlic– use fresh garlic cloves.
- Smoked paprika– to give the chicken a slightly smoky flavor. It goes so well with the spicy honey.
For the peach pico de gallo:
The peach pico de gallo is optional, but SO good, especially during the summertime when peaches are at their peak!
- Peaches– pick the ripest, juiciest peaches you can find. I don’t peel the peaches, but you can.
- Tomatoes– use ripe tomatoes for maximum flavor.
- Cilantro-chopped.
- Red onion– diced.
- Jalapeño pepper– seeds removed and minced.
- Lime juice– zesty and tart!
How to Make Hot Honey Chicken
- 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.
- In a medium bowl, whisk together the hot honey, lemon juice, oil, garlic, smoked paprika, and salt.
- 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.
- When ready to cook, preheat the grill (or grill pan) to high heat and oil the grates.
- 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.
- To make the peach pico de gallo, combine the peaches, tomatoes, cilantro, onion, jalapeño, lime juice, salt, and pepper in a medium bowl. Stir to combine.
- Drizzle the chicken with hot honey and serve with peach pico de gallo.
What to Serve with Hot Honey Chicken
- Easy Cucumber Salad
- Corn Salad
- Grilled Sweet Potatoes
- Roasted Green Beans
- Grilled Zucchini
- Easy Cornbread
- Buttermilk Drop Biscuits
How to Store
- Let the chicken cool completely. Store in an airtight container in the refrigerator and eat within 3 to 4 days.
- If you want to store the chicken for more than a few days, you can freeze it. Don’t drizzle it with the honey or top with the peach pico, just freeze the cooked chicken. Wrap it tightly in plastic wrap and then place it in a freezer-safe bag or container. It’s best to use it within 3 months for optimal quality.
- You can make the peach pico de gallo in advance. It will keep in the fridge for 1 day.
More Chicken Recipes
- Honey Mustard Chicken
- Easy Skillet Chicken Thighs
- Chimichurri Chicken
- Lemon Butter Chicken
- Soy Ginger Chicken
- Best Grilled Chicken Sandwich
Hot Honey Chicken with Peach Pico de Gallo
Ingredients
For the chicken:
- 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
For the peach pico de gallo:
- 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
Instructions
- 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.
- In a medium bowl, whisk together the hot honey, lemon juice, oil, garlic, smoked paprika, and salt.
- 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.
- When ready to cook, preheat the grill (or grill pan) to high heat and oil the grates.
- 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.
- 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.
- Drizzle the chicken with hot honey and serve with peach pico de gallo.