Grilled Hot Honey Chickenwith Peach Salsa, Steamed Rice & Grilled Lemon Asparagus

Peach Salsa

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   Combine the diced peaches, finely diced jalapeño, diced red onion, and chopped cilantro in a medium bowl.

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   Squeeze the juice of one whole lime over the mixture.

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   Toss gently until all ingredients are evenly coated; taste and add more lime juice if desired.

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   Cover and refrigerate the salsa for at least 10 minutes to let the flavors meld.

Grilled Lemon Asparagus

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   Place the trimmed asparagus in a shallow dish and drizzle with avocado oil; toss to coat evenly.

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   Season generously with garlic salt and freshly ground black pepper.

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   Preheat a grill or grill pan to medium‑high heat (about 400°F / 400°F) and lightly oil the grates.

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   Arrange the asparagus perpendicular to the grates and grill for 3–5 minutes, turning once, until tender and lightly charred.

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   Remove from heat and immediately sprinkle with lemon zest.

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    Transfer to a serving platter and keep warm.

Main method

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    1. Preheat a grill or grill pan to medium‑high heat (approximately 400°F / 400°F).

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    2. While the grill heats, season the chicken breasts on both sides with garlic salt and black pepper.

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    3. Brush each chicken breast generously with the homemade hot honey sauce, ensuring an even coating.

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    4. Place the chicken on the hot grill; cook for 6–8 minutes per side, or until internal temperature reaches 165°F (165°F) and the exterior is nicely charred.

    Kitchen notes · Added by ReelsMeals: Chicken is charred outside and reaches the stated internal temperature. Check the thickest part of the breast with a thermometer.

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    5. While the chicken is grilling, start steaming the rice according to the package directions (typically 10‑12 minutes).

    Kitchen notes · Added by ReelsMeals: Rice is tender according to its package directions.

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    6. Prepare the peach salsa: combine diced peaches, jalapeño, red onion, cilantro, and lime juice in a bowl; toss and let rest for 10 minutes.

    Kitchen notes · Added by ReelsMeals: Salsa is evenly mixed and has rested. Dice the ingredients evenly so they combine easily.

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    7. Grill the seasoned asparagus as described in the "Grilled Lemon Asparagus" component, then sprinkle with lemon zest.

    Kitchen notes · Added by ReelsMeals: Asparagus is grilled and finished with lemon zest. Arrange the spears across the grates so they are easier to turn.

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    8. Once the chicken is done, let it rest for 3 minutes before slicing to retain juices.

    Kitchen notes · Added by ReelsMeals: Chicken is rested before slicing.

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    9. Plate each serving with a sliced chicken breast, a generous spoonful of peach salsa, a side of steamed rice, and a handful of grilled lemon asparagus.

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    10. Serve immediately while everything is hot, and enjoy the balance of sweet, spicy, and citrus flavors.