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Peak peach dinnerThe season is short

Sweet heat · 45 minutes

Hot Honey Chicken with Summer Peaches

Tender chicken thighs, red onion, and peak-season peaches broiled under a glossy hot-honey glaze, finished with basil and served with bread for the pan juices.

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Grilled chicken and ripe peach wedges arranged over summer greens.
Chicken and peaches already know how to share a plate; the recipe below moves the pairing under the broiler with hot honey and red onion.Photo by ralph and jenny · CC BY 2.0
NOWpeach season
Prep
25 min
Broil
20 min
Total
45 min
Serves
4 servings

Make this while peaches smell like peaches. The fruit is not tucked politely at the edge of the plate. It broils in chicken juices, vinegar, chile, and honey until the wedges slump, shine, and turn the whole pan into a sweet-hot summer supper.

“No grill needed for this sweet and spicy, just-charred-enough chicken. The broiler turns juicy peaches and boneless chicken thighs into a 45-minute summer dinner.”

Peaches now

Fragrant yellow peaches have a short peak window. Their juice loosens the hot honey into a glossy pan sauce.

Glaze halfway

Honey goes on only after the chicken has begun to brown, protecting it from burning under the broiler.

Trust the thermometer

The thickest thigh must reach at least 165°F (74°C); color alone is not a safety test.

Mise checklistFast heat, calm setup

Four moves before the broiler goes on

The cooking happens in two quick rounds. Have every component cut, whisked, and within reach before the first pan goes in.

Ingredient notesPeaches lead

A short ingredient list with one seasonal star

The recipe is built around the contrast between juicy fruit, savory dark meat, acidic glaze, and fresh basil.

01

Peak-season peaches

Their floral sweetness is the point of the dish, not a garnish.

Look for fragrance and a slight give near the stem; avoid bruised fruit.
02

Boneless chicken thighs

Dark meat stays tender through two short rounds beneath the broiler.

Spread the pieces flat and leave space between them.
03

Honey and red wine vinegar

Honey builds lacquer while vinegar keeps the sauce sharp and spoonable.

Whisk before the first broil so the glaze is ready on cue.
04

Red onion and basil

Onion turns jammy at the edges; basil brings the fresh note back at the table.

Cut through the root so the onion wedges hold together.

In seasonReal fruit · real char

The farmers-market window is brief; the broiler makes the most of every fragrant wedge

Crates of ripe yellow and red peaches at a farmers market.
The brief window for fragrant, ripe peaches is the reason to make this dinner now.Photo by pburka · CC BY-SA 2.0
Seasonal rule

Buy peaches for fragrance first. The heat can soften firm fruit, but it cannot invent perfume.

A platter of deeply browned honey-glazed chicken pieces.
A hot broiler and honey-based glaze create the dark, sticky edges this recipe is chasing.Photo by jeffreyw · CC BY 2.0

Make-aheadProtect the honey

Prep early, glaze late

Seasoning can happen ahead; the honey glaze waits until the chicken already has color.

Up to 1 hour

Season the chicken, onion, garlic, oil, and pepper; keep refrigerated.

Before broiling

Whisk the glaze and cut the peaches, but keep both separate.

At the table

Add basil only after the five-minute rest and serve the bread alongside.

Leftovers

Chill within 2 hours and reheat gently within 3 days.

Hot honey chicken with summer peaches

Boneless chicken thighs, red onion, and peach wedges broiled in a sharp, spicy honey glaze.

ChickenPeachesSummerHot HoneySheet-Pan Dinner45 Minutes

Ingredients

Chicken and peaches

  • 1 1/2–2 pounds skinless, boneless chicken thighs
  • 2 teaspoons Diamond Crystal or 1 teaspoon Morton kosher salt, divided, plus more
  • 2 medium red onions, cut through the root ends into 1-inch wedges
  • 4 garlic cloves, finely grated
  • 4 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon freshly ground black pepper
  • 4 large yellow peaches or nectarines (about 1 1/2 pounds), pitted and cut into 1-inch wedges

Hot-honey glaze and serving

  • 1/4 cup honey
  • 2 tablespoons red wine vinegar
  • 1 tablespoon hot sauce, such as Tabasco or Cholula
  • 1/2 teaspoon crushed red pepper flakes
  • Basil leaves, for serving
  • Sliced baguette or country-style bread, for serving

Directions

  1. Set an oven rack in the upper third and heat the broiler. Toss the chicken with 1 teaspoon Diamond Crystal or 1/2 teaspoon Morton kosher salt in a large bowl.
  2. Add the red onions, grated garlic, 3 tablespoons olive oil, the remaining measured salt, and black pepper. Toss well. If time allows, marinate in the refrigerator for up to 1 hour.
  3. Spread the chicken and onions over a rimmed baking sheet in one layer. Broil until they are just beginning to color, 9 to 11 minutes.
  4. Meanwhile, whisk the honey, red wine vinegar, hot sauce, red pepper flakes, and a generous pinch of salt in a small bowl.
  5. Toss the peach wedges with a pinch of salt and the remaining 1 tablespoon olive oil.
  6. Remove the pan from the oven. Scatter the peaches over the chicken and onions, spoon over the hot-honey mixture, then turn the chicken and toss everything in the glaze and pan juices.
  7. Broil for another 9 to 11 minutes, until the chicken is deeply browned and an instant-read thermometer registers at least 165°F (74°C) in the thickest piece.
  8. Rest for 5 minutes. Finish with basil and serve with sliced bread to catch the sweet, spicy pan juices.

Image credits

Photography is used under open licenses with attribution: ralph and jenny, pburka, and jeffreyw.