Hot Honey Glazed Chicken with Grilled Peaches
Hot Honey Glazed Chicken with Grilled Peaches is a bold, sweet-and-savory dish made for warm-weather cooking. Juicy, bone-in chicken is seasoned and grilled until tender, then brushed with a buttery hot honey glaze that adds just the right balance of sweetness and heat. Caramelized grilled peaches bring a soft, juicy contrast that pairs beautifully with the rich glaze. Finished with a drizzle of extra hot honey, every bite is sticky, flavorful, and perfect for summer cookouts and backyard gatherings.
Recipe - Shreveport #24
Hot Honey Glazed Chicken with Grilled Peaches
Prep Time15 Minutes
Servings6
Cook Time30 Minutes
Ingredients
6 chicken thighs (bone-in, skin-on)
6 drumsticks (bone-in, skin-on)
4 Tbs olive oil, divided
2 tsp salt
2 tsp black pepper
3 Tbs unsalted butter
1/2 cup Nate’s® Hot Honey
2 Tbs apple cider vinegar
6 peaches, halved and pitted
Directions
- Rub the chicken with 2 tablespoons olive oil, salt and pepper. Coat evenly.
- Melt butter in a small saucepan over low heat. Stir in hot honey. Remove from heat. Then, stir in vinegar. Set aside about 1/3 of the mixture for serving, and reserve the rest for basting.
- Rub the halved peaches with the remaining 2 tablespoons olive oil. Preheat grill to medium (375° F to 400° F).
- Grill the chicken for 25 to 30 minutes (turning occasionally) until it reaches 165° F. Baste with the hot honey mixture during the last 10 minutes.
- Grill the peaches cut-side down for 4 to 5 minutes until tender with grill marks, turning once if needed.
- Transfer the chicken and peaches to a serving platter. Drizzle with the reserved hot honey mixture before serving. Add extra Nate’s® Hot Honey to the peaches, if desired.
Nutritional Information
Per Serving: Calories: 670, Fat: 41 g (12 g Saturated Fat), Cholesterol: 230 mg, Sodium: 1,120 mg, Carbohydrates: 38 g, Fiber: 2 g, Protein: 41 g.
15 minutes
Prep Time
30 minutes
Cook Time
6
Servings
Directions
- Rub the chicken with 2 tablespoons olive oil, salt and pepper. Coat evenly.
- Melt butter in a small saucepan over low heat. Stir in hot honey. Remove from heat. Then, stir in vinegar. Set aside about 1/3 of the mixture for serving, and reserve the rest for basting.
- Rub the halved peaches with the remaining 2 tablespoons olive oil. Preheat grill to medium (375° F to 400° F).
- Grill the chicken for 25 to 30 minutes (turning occasionally) until it reaches 165° F. Baste with the hot honey mixture during the last 10 minutes.
- Grill the peaches cut-side down for 4 to 5 minutes until tender with grill marks, turning once if needed.
- Transfer the chicken and peaches to a serving platter. Drizzle with the reserved hot honey mixture before serving. Add extra Nate’s® Hot Honey to the peaches, if desired.