Hot Honey Grilled Chicken with Peach Salsa & Jasmine Rice
There’s something about the combination of sweet peaches, spicy hot honey, and savory grilled chicken served over fluffy & fragrant U.S.-grown jasmine rice that hits all of the marks for a well-balanced meal. U.S. jasmine rice is grown on family farms right here in America, making it a delicious and sustainable option for this hot honey grilled chicken dish.
The chicken is marinated with a simple blend of seasonings and a hot honey marinade before getting grilled on a pan. The sweetness of the honey balances the heat, while the peach salsa adds a bright, fresh contrast with juicy peaches, herbs, lime, and a little kick.
Why you’ll love this recipe
- Sweet and spicy: The hot honey glaze gives the chicken the perfect balance of heat and sweetness
- Fresh peach salsa: Juicy ripe peaches add a burst of freshness that pairs so well with the smoky grilled chicken
- Easy to make: Everything can be prepped ahead, making this a great option for busy weeknights or entertaining
- A complete meal: Serve the chicken over jasmine rice for a simple, satisfying dinner with plenty of flavor. I used U.S.-grown jasmine rice–subtly fragrant with an irresistible taste and texture
Ingredients you’ll need for hot honey grilled chicken
For the chicken:
- Boneless, skinless chicken breasts or thighs- I used thin cut chicken breast
- Olive oil
- Paprika- or smoked paprika for a deeper flavor
- Kosher salt
- Black pepper
For the hot honey glaze
- Hot honey
- Fresh lime juice
- Hot sauce
- Olive oil
- A pinch of chili flakes, if you want extra heat
Peach salsa
- Ripe peaches, diced
- Red onion, finely diced
- Fresh cilantro, chopped
- Tomatoes, finely diced
- Fresh lime juice
- Salt
To serve
- U.S.-grown Jasmine rice
- Fresh cilantro
- Lime wedges
- Start by seasoning the chicken with olive oil, spices, and half of the hot honey marinade. Let it marinate for at least 20–30 minutes, or longer if you have the time.
- While the chicken marinates, make the peach salsa. Combine the diced peaches, red onion, tomato, cilantro, and lime juice in a bowl. Season with salt and gently toss everything together. Let the salsa sit for a few minutes so the flavors can come together
- Prepare the rice in a pot and let it cook while you grill the chicken
- Preheat your grill pan to medium-high heat with olive oil, and grill the chicken for at least 5 minutes per side for thin cutlets, or 8 minutes per side for thicker breast or thighs. During the last few minutes of cooking, brush the chicken generously with the remaining hot honey glaze. Let the chicken rest for a few minutes before slicing.
How to serve
Spoon fluffy jasmine rice onto each plate and top with sliced grilled chicken. Add a generous amount of peach salsa over the chicken and finish with an extra drizzle of hot honey, fresh cilantro, and a squeeze of lime. The warm, smoky chicken, sticky hot honey, fluffy rice, and cool, juicy peach salsa make every bite sweet, spicy, fresh, and incredibly satisfying.
Make it ahead
The peach salsa can be made several hours ahead and kept refrigerated until you’re ready to serve. You can also marinate the chicken earlier in the day. For the best texture and flavor, I recommend grilling the chicken just before serving.
This hot honey grilled chicken is exactly the kind of recipe I love making all summer long. It’s simple enough for a weeknight but colorful and flavorful enough to serve to guests. The peach salsa makes the dish feel extra fresh, while the hot honey gives the chicken that delicious sweet-and-spicy finish.
This recipe was made in partnership with the USA Rice Federation, but all opinions are my own.
Other well-rounded dinner recipes:
Tofu Egg Roll in a Bowl
Mediterranean Salmon Bowls
Shawarma Chicken Bowls
Hot Honey Grilled Chicken with Peach Salsa
Ingredients
Hot Honey Marinade
- ¼ cup hot honey
- 1 tbsp Frank’s hot sauce
- ¼ tsp red pepper flakes
- ¼ tsp garlic powder
- ¼ tsp smoked paprika
- Pinch of salt
Grilled Chicken
- 1-1.2 lb chicken breast I used thin cut
- 2 tbsp olive oil plus more to grill
- ¼ tsp smoked paprika
- ¼ tsp salt
- ¼ tsp black pepper
- ½ of the hot honey marinade
Peach Salsa
- 1 yellow peach cubed
- 1 roma tomato cubed
- ¼ red onion diced
- 1 tsp hot honey
- Juice from ½ a lime
- Handful cilantro chopped
- Salt to taste
Serve with
- 1 cup U.S.-grown Jasmine rice
- 2 cups water
- 1 tbsp olive oil
- ½ tsp of salt
Directions
- Start by preparing the hot honey marinade. Combine the marinade ingredients together in a bowl and whisk well. Set aside.
- Add the chicken to a separate bowl and season with the paprika, salt, pepper, 2 tbsp of olive oil and half of the hot honey marinade. Toss to coat evenly and let marinade while you prepare the peach salsa and rice.
- To prepare the rice, add the dry rice to a pot with the tbsp of olive oil and ½ tsp of salt on medium heat. Toast for 2-3 minutes. Add the water into the pot, cover with a lid and bring it to a boil. Once boiling, reduce the flame to low and let is simmer for 15-20 minutes
- For the peach salsa, add the diced peaches, tomatoes, onion and cilantro to a bowl and toss with the lime juice, hot honey, and salt to taste
- While the rice cooks, grill the chicken. Heat a grill pan with 2-3 tbsp of olive oil on medium heat. Cook the chicken for about 5 minutes per side for thin cutlets, or 8 minutes per side for thicker breast pieces. The internal temperature should reach 165 F when ready. When you flip the chicken, brush each piece with some of the remaining marinade as it grills.
- Once the chicken and rice are ready, dice up the chicken and serve with the peach salsa, extra lime juice and fresh cilantro
Great recipe! Really loved the flavor of the marinade after grilling the chicken.