Hot Honey Grilled Chicken with Peach Salsa
Serves: 4 servings
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
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 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