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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Whisk Dijon mustard, olive oil, vinegar, garlic, honey, paprika, cayenne, salt, and pepper together. Add chicken, coat well, and marinate in the fridge for 1-4 hours (30 minutes minimum).
Melt butter with honey and chili flakes in a small saucepan over low heat. Simmer for 2-3 minutes until slightly thickened.
Brush peach halves with a little hot honey and grill or sear cut-side down for 2-3 minutes until caramelized with good char marks. Toss with 1 tablespoon of hot honey.
Grill or sear chicken thighs over medium-high heat, 5-7 minutes per side, until charred and cooked through to 165F internal. Let rest 5 minutes.
Plate chicken thighs, top with charred peaches, and drizzle with remaining hot honey butter. Finish with flaky salt.
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Do not skip the marinating time, even the 30-minute minimum, and use an instant-read thermometer instead of guessing - pull the chicken at 165F and it stays juicy every time.
Stick to the 1-4 hour marinating window. The vinegar can start to break down the chicken's texture if it sits much longer.
Heat level is mild to medium as written. The cayenne is optional and the chili flakes scale up or down to taste.
The same hot honey butter glazes both the chicken and the peaches, so there is no separate sauce to make. Grilling the peaches next to the chicken means everything picks up the same smoke.
For extra crunch and freshness, top with chopped pistachios and torn mint.
Can I use chicken breasts instead of thighs?
Yes, chicken breasts work in place of thighs. They cook faster, so pull at 165F and watch the clock.
What can I use instead of peaches?
Nectarines work in place of peaches, no peeling debate.
What if I don't have an outdoor grill?
A cast-iron grill pan or the broiler gets the same caramelization indoors.
How should I store leftovers?
Store chicken and peaches separately in airtight containers in the fridge up to 3 days. Reheat chicken gently in a covered skillet over medium-low or in a 300F oven until warmed through to 165F. Reheat peaches quickly in a hot pan, or serve them cold over a salad.
Can I freeze the cooked chicken?
Yes, freeze cooled cooked chicken up to 2 months and thaw overnight in the fridge. Do not freeze the peaches, they go mushy.
