Recipes & Cooking BBQ & Grilling Grilled Chicken Honey-Garlic Grilled Chicken with Pickled Chiles and Peaches 5.0 (2) 2 Reviews Recipe excerpted from Food Between Friends by Jesse Tyler Ferguson and Julie Tanous. This grilled chicken dinner just screams summer. But if it's not summer and you crave it, make it with frozen peaches indoors on your grill pan. By Jesse Tyler Ferguson Jesse Tyler Ferguson Jesse Tyler Ferguson is a well-known TV actor for Modern Family and the co-creator of food blog Julie and Jesse Cook. His first cookbook, Food Between Friends, is a collaboration with chef Julie Tanous and features his favorite recipes. Jesse graduated from The American Musical and Dramatic Academy and began his acting career seeking Broadway roles. Jesse points out on his food blog that he enjoys cooking and entertaining so much that if he had not chosen acting as his career, he would have entered culinary school. His cooking teammate, Julie Tanous, is a trained recipe developer, which means that together they were able to produce a tasty Los Angeles-friendly cookbook of their favorite recipes. Learn about BHG's Editorial Process and Julie Tanous Julie Tanous Julie Tanous is a professional chef, recipe developer, and freelance writer with nearly a decade of culinary experience. She teamed up with actor Jesse Tyler Ferguson to create a food blog, which turned into Food Between Friends, a cookbook of all of their favorite dishes. The new book is featured in Forbes and Parade magazines, and Julie also has contributed recipes to Better Homes & Gardens, Food & Wine, and Taste of the South. Her cookbook includes California health food with a Southern influence. Julie graduated from the University of Alabama with a bachelor of arts in public relations and political science. She then attended The Institute of Culinary Education in New York City. Since then, she has been working in test kitchens and developing recipes, many of which are featured on her food blog Julie and Jesse Cook. Learn about BHG's Editorial Process Published on April 10, 2021 Rate PRINT Share Trending Videos Close this video player Photo: Eva Kolenko Hands On Time: 25 mins Total Time: 2 hrs 10 mins Servings: 4 Yield: 6 cups salad plus 8 thighs Jump to Nutrition Facts Ingredients Chicken: ¼ cup honey ½ cup olive oil 2 lemons, juiced 2 garlic cloves, minced 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 2 pound boneless, skinless chicken thighs Pickled Chiles and Peaches: 1 serrano or jalapeno chile, seeded and thinly sliced ¼ medium red onion, thinly sliced into half-moons 1 cup water ½ cup apple cider vinegar 1 tablespoon honey 2 teaspoon kosher salt 3 ripe peaches, halved, pitted, and sliced, or 1 pound frozen sliced peaches, thawed Assembly: 4 cup fresh arugula 1 cup torn fresh basil ¼ cup chopped fresh chives 1 tablespoon olive oil Directions In a small bowl whisk together 1/4 cup of the honey, the lemon juice, garlic, 1/2 cup olive oil, 1 tablespoon kosher salt, and 1 teaspoon freshly ground black pepper. Pour into a large zippered plastic bag. Add the chicken, seal the bag, and massage to coat the chicken. Marinate in the refrigerator at least 1 hour, or let sit at room temperature 30 minutes. For the pickled chiles and peaches: Add the serrano and onion to a heatproof medium bowl. In a small saucepan whisk together vinegar, 1 tablespoon honey, 1 cup water, and 2 teaspoons kosher salt. Bring to a boil over medium-high. Pour vinegar mixture over the serrano and onion. Cover bowl with plastic wrap and let stand at room temperature 15 minutes. Add peaches and let marinate about 5 minutes. Strain the mixture, setting aside the pickled chile, onion, and peaches, and reserving 3 tablespoons of the pickling liquid. Preheat a greased grill or grill pan to medium-high. Remove chicken from marinade and gently shake off excess marinade. Season both sides of chicken with a little more salt and pepper. Grill chicken until nicely browned on both sides, flipping occasionally, about 15 minutes total. Place the arugula, basil, and chives in a large bowl and gently toss with 1 tablespoon olive oil and the reserved pickling liquid. Add the pickled chile, onion, and peaches. Season with salt and pepper. Serve grilled chicken alongside the salad. Serves 4. Rate It Print Nutrition Facts (per serving) 456 Calories 19g Fat 23g Carbs 47g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 456 % Daily Value * Total Fat 19g 24% Saturated Fat 4g 20% Cholesterol 213mg 71% Sodium 973mg 42% Total Carbohydrate 23g 8% Total Sugars 19g Protein 47g 94% Vitamin C 18.3mg 20% Calcium 87mg 7% Iron 3mg 17% Potassium 945mg 20% Folate, total 48.5mcg Vitamin B-12 1.4mcg Vitamin B-6 1.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.