No grill needed for this sweet and spicy, just-charred-enough chicken. This sheet-pan dinner starring juicy peaches and skinless, boneless chicken thighs is cooked under the broiler, where the meat takes barely 20 minutes to cook to delightfully tender. We’re no strangers to the beauty of hot honey–glazed protein (looking at you, salmon!), but the flavors also work wonders with sweet summer peaches. Speaking of peaches, while you should look for the best stone fruit the farmers market can provide, if you’re out of luck, know that even the most mediocre, slightly underripe peach will go sweet and juicy as it mingles with the honey mixture in the heat. Don’t forget the crusty bread to mop up every bite of the sheet's saucy goodness.
Read More: The 2026 Farmers Market Challenge
If you like this dish, you may enjoy Sheet-Pan Chicken and Potatoes With Lots of Lemon, Sheet-Pan Chicken Souvlaki, or Hot Honey-Glazed Salmon.
Recipe information
Total Time
45 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Place a rack in upper third of oven; heat broiler. Toss 1½–2 lb. skinless, boneless chicken thighs and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl to coat. Add 2 medium red onions, cut through root ends into 1"-thick wedges, 4 garlic cloves, finely grated, 3 Tbsp. extra-virgin olive oil, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. freshly ground black pepper; toss to coat. If you have the time, let sit up to 1 hour to marinate.
Step 2
Spread out on a rimmed baking sheet and broil until chicken and onions are just starting to take on color, 9–11 minutes.
Step 3
Meanwhile, whisk together ¼ cup honey, 2 Tbsp. red wine vinegar, 1 Tbsp. hot sauce, ½ tsp. crushed red pepper flakes, and a big pinch of salt in a small bowl. Set dressing aside.
Step 4
Toss 4 large yellow peaches or nectarines (about 1½ lb.), halved, pits removed, cut through stem ends into 1"-thick wedges, a pinch of salt, and remaining 1 Tbsp. olive oil in a medium bowl to combine.
Step 5
Remove baking sheet from oven and scatter peaches on top of chicken and onions; spoon reserved dressing over. Turn chicken and toss peaches and onions to coat in dressing and juices.
Step 6
Broil until chicken is deeply browned and an instant-read thermometer inserted into thickest part of thighs registers well over 165°, 9–11 minutes. Let cool 5 minutes, then top with basil leaves and serve with a baguette or country-style bread, sliced,for dunking.
