If you’re just as tired of leftover turkey as we are, try this recipe for Honey garlic grilled chicken with Pickled Chiles & Peaches from Modern Family star Jesse Tyler Ferguson and chef Julie Tanous’ new cookbook, Food Between Friends: A Cookbook.
Find the recipe for Honey garlic grilled chicken with Pickled Chiles & Peaches below.
Serves 4-6
CHICKEN:
¼ cup honey
½ cup olive oil
Juice of 2 lemons
2 garlic cloves, minced
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 pounds boneless, skinless chicken thighs
Grapeseed or canola oil
PICKLED CHILES AND PEACHES:
1 serrano chile or jalapeño, seeded and thinly sliced
¼ medium red onion, cut in half and thinly sliced into half-moons
1 cup water
½ cup apple cider vinegar
1 tablespoon honey
2 teaspoons kosher salt
3 ripe peaches, halved, pitted, and sliced
ASSEMBLY:
4 cups fresh arugula
1 cup torn fresh basil
¼ cup chopped fresh chives
1 tablespoon olive oil
1. Marinate the chicken: In a small bowl, whisk together the honey, olive oil, lemon juice, garlic, salt, and pepper. Pour into a gallon-size zippered plastic bag. Add the chicken, seal the bag, and massage to coat the chicken. Marinate in the refrigerator for at least 1 hour, or let sit at room temperature for 30 minutes.
2. Make the pickled chiles and peaches: Add the serrano and onion to a heatproof medium bowl. In a small saucepan, whisk together the water, vinegar, honey, and salt. Bring to a boil over medium-high heat. Pour the vinegar mixture over the serrano and onion. Cover the bowl with plastic wrap and let stand at room temperature for 15 minutes. Add the peaches and let marinate for about 5 minutes. Strain the mixture, carefully setting aside the pickled chiles, onion, and peaches and reserving 3 tablespoons of the liquid.
3. Heat a greased grill or grill pan to medium-high. Remove the chicken from the marinade and shake gently to remove excess marinade. Season both sides of the chicken with a little more salt and pepper. Grill the chicken until nicely browned on both sides, flipping occasionally, about 15 minutes total.
4. Assemble the salad: Place the arugula, basil, and chives in a large bowl and gently toss with the olive oil and reserved pickling liquid. Add the pickled chiles, onion, and peaches. Season with salt and pepper. Serve the grilled chicken alongside the salad.
Reprinted from FOOD BETWEEN FRIENDS by Jesse Tyler Ferguson and Julie Tanous. Copyright © 2021 by Julie & Jesse Cook, LLC. Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House LLC.
Photographs copyright © 2021 by Eva Kolenko.
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