Sheet-Pan Hot Honey Chicken and Peaches

Name: Sheet-Pan Hot Honey Chicken and Peaches
Ingredients: 1 1/2-2 lb skinless, boneless chicken thighs; 2 tsp kosher salt, divided, plus more; 2 medium red onions, cut into 1" wedges; 4 garlic cloves, finely grated; 4 Tbsp extra-virgin olive oil, divided; 1/2 tsp freshly ground black pepper; 1/4 cup honey; 2 Tbsp red wine vinegar; 1 Tbsp hot sauce (such as Tabasco or Cholula); 1/2 tsp crushed red pepper flakes; 4 large yellow peaches or nectarines, halved, pitted, cut into 1" wedges; Basil leaves and sliced baguette, for serving

Bon Appetit's most-saved summer dinner -- boneless chicken thighs and sweet yellow peaches broiled under a sticky hot-honey, red-wine-vinegar and hot-sauce glaze with charred red onions. No grill needed and ready in 45 minutes.

Ingredients

1 1/2-2 lb skinless, boneless chicken thighs
2 tsp kosher salt, divided, plus more
2 medium red onions, cut into 1" wedges
4 garlic cloves, finely grated
4 Tbsp extra-virgin olive oil, divided
1/2 tsp freshly ground black pepper
1/4 cup honey
2 Tbsp red wine vinegar
1 Tbsp hot sauce (such as Tabasco or Cholula)
1/2 tsp crushed red pepper flakes
4 large yellow peaches or nectarines, halved, pitted, cut into 1" wedges
Basil leaves and sliced baguette, for serving

Instructions

Place a rack in the upper third of the oven and heat the broiler. Toss the chicken thighs with 1 tsp salt in a large bowl. Add the red onion wedges, grated garlic, 3 Tbsp olive oil, the remaining 1 tsp salt, and the black pepper; toss to coat. Let marinate up to 1 hour if time allows.
Spread the chicken and onions on a rimmed baking sheet and broil until they just start to take on color, 9-11 minutes.
Meanwhile, whisk the honey, red wine vinegar, hot sauce, crushed red pepper flakes, and a big pinch of salt in a small bowl; set the dressing aside.
Toss the peach wedges with a pinch of salt and the remaining 1 Tbsp olive oil in a medium bowl.
Remove the baking sheet from the oven and scatter the peaches over the chicken and onions; spoon the dressing over. Turn the chicken and toss the peaches and onions to coat.
Broil until the chicken is deeply browned and a thermometer in the thickest part reads 165F, 9-11 minutes. Cool 5 minutes, top with basil, and serve with sliced baguette for dunking.

🍸 Suggested Cocktail Pairing

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Gin Fizz

🌿 Gin

Lighter spirits like gin or vodka pair elegantly with chicken, while rum adds tropical flair.

A bright, bubbly gin cocktail — gin, lemon, sugar, and soda water. Light, refreshing, and deceptively simple. The egg white version adds a silky te...

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