Ingredients:

  • 4 boneless, skinless chicken breasts (about 6-8 ounces/ 170-225g each)
  • 1 tablespoon olive oil, plus more for brushing (15 ml)
  • 1 teaspoon smoked paprika (5ml)
  • 1 teaspoon ground cumin (5ml)
  • 1 teaspoon salt (5ml)
  • ½ teaspoon black pepper (2.5ml)
  • ½ cup honey (120ml)
  • 2 cloves garlic, minced
  • 1 ½ teaspoons red pepper flakes (7.5ml), adjust to taste
  • ½ teaspoon smoked paprika (2.5ml)
  • ½ teaspoon salt (2.5ml)
  • 3-4 ripe peaches, diced (about 2 cups/ 480g)
  • 1 jalapeño, deseeded and finely diced (use gloves!)
  • ¼ cup red onion, finely diced (60ml)
  • 2 tablespoons fresh cilantro, chopped (leaves and stems) (30ml)
  • 1 lime, juiced

Instructions:

  1. Combine diced peaches, jalapeño, red onion, and cilantro in a bowl. Squeeze lime juice over the top and toss to combine. Cover and refrigerate.
  2. Combine honey, minced garlic, red pepper flakes, smoked paprika, and salt in a microwave-safe bowl or jar. Microwave for 30 seconds to thin. Stir well and set aside.
  3. Preheat grill to medium-high heat (about 375-450°F/ 190-230°C). Lightly oil the grates.
  4. Brush chicken breasts with olive oil on both sides. Season generously with smoked paprika, cumin, salt, and pepper.
  5. Place chicken on the hot grill. Cook for 5-6 minutes per side, or until an instant-read thermometer inserted into the thickest part registers 165°F (74°C). During the last 5 minutes of cooking, brush the hot honey sauce generously over both sides of the chicken.
  6. Transfer the grilled chicken to a serving platter. Top each chicken breast with peach salsa. Serve immediately with any remaining hot honey sauce on the side.