Grilled Hot Honey Chicken with Peach Salsa, Steamed Rice & Grilled Lemon Asparagus
Grilled Hot Honey Chicken with Peach Salsa, Steamed Rice & Grilled Lemon Asparagus
Ingredients
For the Grilled Hot Honey Chicken
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 cup honey
- 2 tablespoons sriracha, or more, to taste
- 1 tablespoon butter
For the Peach Salsa
- 3 peaches, large, diced
- 1 jalapeño, large, deseeded and finely diced
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1 lime, juiced, plus more as needed
For the Grilled Lemon Asparagus
- 1 bundle asparagus, ends trimmed off
- 1 1/2 teaspoons avocado oil, or olive oil
- garlic salt, to taste
- black pepper, to taste
- lemon zest, to taste
For Serving
- 2 cups white rice, uncooked, prepared according to package directions
Instructions
- 1
Prepare the steamed rice according to package directions. This can be done simultaneously with other steps.
⏱️ 20 min
- 2
For the Peach Salsa: In a medium bowl, combine the diced peaches, deseeded and finely diced jalapeño, diced red onion, and chopped cilantro. Squeeze the juice from 1 lime over the mixture and toss until the salsa is coated. Taste and adjust the lime juice as needed.
⏱️ 10 min
- 3
For the Grilled Hot Honey Chicken: Pat the chicken breasts dry with paper towels. Season generously on both sides with salt, black pepper, paprika, and garlic powder.
⏱️ 5 min
- 4
Prepare the hot honey sauce: In a small saucepan, combine the honey, sriracha, and butter. Heat over low heat, stirring occasionally, until the butter is melted and the sauce is well combined and slightly warmed through. Keep warm.
⏱️ 5 min
- 5
Preheat your grill or grill pan to medium-high heat (about 400°F). Lightly oil the grill grates to prevent sticking.
⏱️ 5 min•🌡️ 400
- 6
For the Grilled Lemon Asparagus: While the grill preheats, toss the trimmed asparagus with 1 1/2 teaspoons of avocado oil (or olive oil). Season generously with garlic salt and black pepper.
⏱️ 3 min
- 7
Once the grill is hot, place the seasoned chicken breasts on the grill. Cook for 6-8 minutes per side, or until the internal temperature reaches 165°F. During the last 2-3 minutes of cooking, brush the chicken generously with the hot honey sauce.
⏱️ 15 min
- 8
At the same time as the chicken, add the seasoned asparagus to the grill. Cook for 3-5 minutes, turning occasionally, until tender-crisp and slightly charred.
⏱️ 5 min
- 9
Remove the chicken from the grill and let it rest for a few minutes. Remove the asparagus from the grill and sprinkle with lemon zest.
⏱️ 2 min
- 10
Serve the grilled hot honey chicken immediately, topped with a generous spoonful of peach salsa. Serve alongside the steamed rice and grilled lemon asparagus.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled Hot Honey Chicken with Peach Salsa, Steamed Rice & Grilled Lemon Asparagus
For the Grilled Hot Honey Chicken
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 cup honey
- 2 tablespoons sriracha, or more, to taste
- 1 tablespoon butter
For the Peach Salsa
- 3 peaches, large, diced
- 1 jalapeño, large, deseeded and finely diced
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1 lime, juiced, plus more as needed
For the Grilled Lemon Asparagus
- 1 bundle asparagus, ends trimmed off
- 1 1/2 teaspoons avocado oil, or olive oil
- garlic salt, to taste
- black pepper, to taste
- lemon zest, to taste
For Serving
- 2 cups white rice, uncooked, prepared according to package directions
Instructions
- 1
Prepare the steamed rice according to package directions. This can be done simultaneously with other steps.
⏱️ 20 min - 2
For the Peach Salsa: In a medium bowl, combine the diced peaches, deseeded and finely diced jalapeño, diced red onion, and chopped cilantro. Squeeze the juice from 1 lime over the mixture and toss until the salsa is coated. Taste and adjust the lime juice as needed.
⏱️ 10 min - 3
For the Grilled Hot Honey Chicken: Pat the chicken breasts dry with paper towels. Season generously on both sides with salt, black pepper, paprika, and garlic powder.
⏱️ 5 min - 4
Prepare the hot honey sauce: In a small saucepan, combine the honey, sriracha, and butter. Heat over low heat, stirring occasionally, until the butter is melted and the sauce is well combined and slightly warmed through. Keep warm.
⏱️ 5 min - 5
Preheat your grill or grill pan to medium-high heat (about 400°F). Lightly oil the grill grates to prevent sticking.
⏱️ 5 min•🌡️ 400 - 6
For the Grilled Lemon Asparagus: While the grill preheats, toss the trimmed asparagus with 1 1/2 teaspoons of avocado oil (or olive oil). Season generously with garlic salt and black pepper.
⏱️ 3 min - 7
Once the grill is hot, place the seasoned chicken breasts on the grill. Cook for 6-8 minutes per side, or until the internal temperature reaches 165°F. During the last 2-3 minutes of cooking, brush the chicken generously with the hot honey sauce.
⏱️ 15 min - 8
At the same time as the chicken, add the seasoned asparagus to the grill. Cook for 3-5 minutes, turning occasionally, until tender-crisp and slightly charred.
⏱️ 5 min - 9
Remove the chicken from the grill and let it rest for a few minutes. Remove the asparagus from the grill and sprinkle with lemon zest.
⏱️ 2 min - 10
Serve the grilled hot honey chicken immediately, topped with a generous spoonful of peach salsa. Serve alongside the steamed rice and grilled lemon asparagus.
⏱️ 5 min