Sweet Heat Grilled Chicken and Peaches over Fragrant Jasmine Rice

Hot honey grilled chicken with peach salsa is a dish that feels special enough for a summer gathering, and easy enough for a weeknight meal!

This recipe stars U.S.-grown jasmine rice and comes to us from our friend @somethingnutritious in partnership with USA Rice.

  • Servings
    4 to 6
  • Prep Time
    15 mins
  • Cook Time
    25 mins
  • Total Time
    40 mins

Ingredients

Hot Honey Marinade 

  • ¼ cup hot honey 
  • 1 tbsp Frank’s hot sauce 
  • ¼ tsp red pepper flakes 
  • ¼ tsp garlic powder 
  • ¼ tsp smoked paprika 
  • Pinch of salt 

Grilled Chicken

  • 1 lb chicken breast, I used thin cut 
  • 2 tbsp olive oil, plus more to grill
  • ¼ tsp smoked paprika 
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ½ of the hot honey marinade 

Peach Salsa

  • 1 yellow peach, cubed 
  • 1 roma tomato, cubed 
  • ¼ red onion, diced 
  • 1 tsp hot honey 
  • Juice from ½ a lime 
  • Handful cilantro, chopped 
  • Salt, to taste 

Serve with

  • 1 cup U.S.-grown Jasmine rice
  • 2 cups water 
  • 1 tbsp olive oil 
  • ½ tsp of salt 

Directions

  • Start by preparing the hot honey marinade. Combine the marinade ingredients together in a bowl and whisk well. Set aside. 
  • Add the chicken to a separate bowl and season with the paprika, salt, pepper, 2 tbsp of olive oil and half of the hot honey marinade. Toss to coat evenly and let marinade while you prepare the peach salsa and rice. 
  • For the peach salsa, add the diced peaches, tomatoes, onion and cilantro to a bowl and toss with the lime juice, hot honey, and salt to taste  
  • To prepare the rice, add the dry rice to a pot with the tbsp of olive oil and ½ tsp of salt on medium heat. Toast for 2-3 minutes. Add the water into the pot and bring it to a boil. Once boiling, reduce the flame to low and let is simmer for 15-20 minutes
  • While the rice cooks, grill the chicken. Heat a grill pan with 2-3 tbsp of olive oil on medium. Cook the chicken for about 5 minutes per side for thin cutlets, or 8 minutes per side for thicker breast pieces. The internal temperature should reach 165 F when ready. When you flip the chicken, brush each one with some of the remaining marinade as it grills. 
  • Once the chicken and rice are ready, serve with the peach salsa, extra lime juice and fresh cilantro