From above, sliced glazed chicken fans across one side of a wide plate beside deeply charred Brussels sprouts and golden peach wedges, scattered with herbs and toasted pecans, with glossy amber drizzles and creamy white dollops creating vivid contrast.

Hot Honey Chicken with Charred Brussels Sprouts and Peaches

Name: Hot Honey Chicken with Charred Brussels Sprouts and Peaches
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: American
Ingredients: Brussels sprouts, 12 oz trimmed and halved; boneless skinless chicken thighs, 4 pieces (about 1 lb) patted dry; large peach, 1 cut into 8 wedges; Greek yogurt, 1/3 cup; pecans, 1/4 cup roughly chopped; Dijon mustard, 1 1/2 tbsp; hot honey, 2 tbsp, plus more for drizzling; apple cider vinegar, 2 tsp; lemon, 1/2 juiced; fresh chives, 2 tbsp finely sliced; fresh mint, 1 tbsp torn; smoked paprika, 1 tsp; garlic powder, 1/2 tsp; black pepper, 1/2 tsp, plus more to taste; kosher salt, 1 1/4 tsp, divided; olive oil, 2 tbsp, divided

Category Main Course

Prep 15 minutes

Cook 25 minutes

Style American

Technique Roasting

Diet Friendly Gluten-Free

Daily Recipe: August 09, 2026

This main course leans into late-summer produce and the kind of dinner that feels satisfying without being heavy in muggy weather. Charred Brussels sprouts become sweet and crisp at the edges, then meet cool, juicy peaches, buttery grilled chicken, and a sharp-sweet hot honey mustard glaze. It’s rooted in American flavors but feels fresh, colorful, and a little unexpected—perfect for a striking plate.

Ingredients (for 2)

Brussels sprouts - 12 oz - trimmed and halved
Boneless skinless chicken thighs - 4 pieces (about 1 lb) - patted dry
Large peach - 1 - cut into 8 wedges
Greek yogurt - 1/3 cup
Pecans - 1/4 cup - roughly chopped
Dijon mustard - 1 1/2 tbsp
Hot honey - 2 tbsp, plus more for drizzling
Apple cider vinegar - 2 tsp
Lemon - 1/2 - juiced
Fresh chives - 2 tbsp - finely sliced
Fresh mint - 1 tbsp - torn
Smoked paprika - 1 tsp
Garlic powder - 1/2 tsp
Black pepper - 1/2 tsp, plus more to taste
Kosher salt - 1 1/4 tsp, divided
Olive oil - 2 tbsp, divided

Preparation

Step 1 - 🔥🍽️⏲️

Heat the oven to 450°F with a sheet pan inside so it gets very hot.
Step 2 - 🥬🫒🧂

Toss the Brussels sprouts with 1 tbsp olive oil, 1/2 tsp kosher salt, and a few grinds of black pepper.
Step 3 - 🍗🌶️🧄

Rub the chicken thighs with smoked paprika, garlic powder, 1/2 tsp kosher salt, and the remaining 1 tbsp olive oil.
Step 4 - 🥣🍯🍋

Whisk Dijon mustard, 2 tbsp hot honey, apple cider vinegar, and lemon juice. Stir 1 tbsp of the mixture into the Greek yogurt to make a sauce, then set both aside.
Step 5 - 🥬🔥👩‍🍳

Carefully remove the hot sheet pan, place the Brussels sprouts cut-side down, and roast for 10 minutes.
Step 6 - 🍳🍗✨

Heat a large cast-iron skillet over medium-high heat and sear the chicken thighs for 5 to 6 minutes on the first side until golden.
Step 7 - 🔄🍯🍗

Flip the chicken, brush the tops with some hot honey mustard glaze, and cook for 3 more minutes.
Step 8 - 🍑🥬🔥

Push the Brussels sprouts to one side of the pan, add the peach wedges, and roast for 6 to 8 minutes until the sprouts are tender and the peaches are lightly caramelized.
Step 9 - 🍗🌡️🔥

Transfer the skillet to the oven, or move the chicken to a small baking dish, and roast for 5 to 7 minutes until the chicken reaches 165°F.
Step 10 - 🥜🍳😋

Toast the pecans in the warm skillet for 1 to 2 minutes, shaking often, until fragrant.
Step 11 - 🔪🌿🥗

Let the chicken rest for 3 minutes, then slice it. Toss the roasted Brussels sprouts and peaches with half the chives and mint.
Step 12 - 🍽️🍯🌿

Spread the yogurt sauce on two plates. Add the Brussels sprouts and peaches, top with sliced chicken, drizzle with the remaining glaze and extra hot honey if desired, then finish with toasted pecans, the remaining chives and mint, and a final pinch of kosher salt and black pepper to taste.

Additional

For an even cooler-feeling dinner, serve this just warm rather than piping hot. You can swap chicken for thick slabs of halloumi or extra-firm tofu, and nectarines work beautifully in place of peaches. The sweet-spicy glaze and creamy yogurt give the dish that classic American sweet-savory balance without feeling predictable.