Honey-Garlic Grilled Chicken with Pickled Chiles and Peaches


Recipe excerpted from Food Between Friends by Jesse Tyler Ferguson and Julie Tanous. This grilled chicken dinner just screams summer. But if it's not summer and you crave it, make it with frozen peaches indoors on your grill pan.

Honey-Garlic Grilled Chicken with Pickled Chiles & Peaches
Photo: Eva Kolenko
Hands On Time:
25 mins
Total Time:
2 hrs 10 mins
6 cups salad plus 8 thighs



  • ¼ cup honey

  • ½ cup olive oil

  • 2 lemons, juiced

  • 2 garlic cloves, minced

  • 1 tablespoon kosher salt

  • 1 teaspoon freshly ground black pepper

  • 2 pound boneless, skinless chicken thighs

Pickled Chiles and Peaches:

  • 1 serrano or jalapeno chile, seeded and thinly sliced

  • ¼ medium red onion, thinly sliced into half-moons

  • 1 cup water

  • ½ cup apple cider vinegar

  • 1 tablespoon honey

  • 2 teaspoon kosher salt

  • 3 ripe peaches, halved, pitted, and sliced, or 1 pound frozen sliced peaches, thawed


  • 4 cup fresh arugula

  • 1 cup torn fresh basil

  • ¼ cup chopped fresh chives

  • 1 tablespoon olive oil


  1. In a small bowl whisk together 1/4 cup of the honey, the lemon juice, garlic, 1/2 cup olive oil, 1 tablespoon kosher salt, and 1 teaspoon freshly ground 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, 1 tablespoon honey, 1 cup water, and 2 teaspoons 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 1 tablespoon 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. Serves 4.

Nutrition Facts (per serving)

456 Calories
19g Fat
23g Carbs
47g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 456
% Daily Value *
Total Fat 19g 24%
Saturated Fat 4g 20%
Cholesterol 213mg 71%
Sodium 973mg 42%
Total Carbohydrate 23g 8%
Total Sugars 19g
Protein 47g
Vitamin C 18.3mg 92%
Calcium 87mg 7%
Iron 3mg 17%
Potassium 945mg 20%
Folate, total 48.5mcg
Vitamin B-12 1.4mcg
Vitamin B-6 1.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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