Honey-Garlic Grilled Chicken with Pickled Chiles and Peaches

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.

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.

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.

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.