Grilled Hot Honey Chicken Thighs with Charred Peaches and Whipped Feta

Ingredients

• 8 boneless skinless chicken thighs (about 2 lb)
• 2 tbsp olive oil, plus more for the grill
• 1 tsp smoked paprika
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 3 firm-ripe peaches, halved and pitted
• 6 oz feta, drained
• 1/2 cup whole-milk Greek yogurt
• 1 tbsp lemon juice
• 1/3 cup honey
• 1/2 to 1 tsp red pepper flakes, to taste
• 1 tbsp apple cider vinegar
• 1/4 cup fresh mint or basil leaves, torn
• Flaky sea salt, for finishing

Steps

1. 1

   Heat your grill or a grill pan to medium-high and lightly oil the grates. While it comes up to temperature, pat the chicken thighs very dry. A dry surface is the difference between char and steam.

2. 2

   Toss the thighs with the olive oil, smoked paprika, kosher salt, pepper, and garlic powder until evenly coated. Let them sit while you make the rest. Even 10 minutes of dry-brining tightens the texture.

3. 3

   Make the whipped feta: blitz the feta, Greek yogurt, and lemon juice in a food processor until completely smooth and fluffy, scraping down once, about 1 minute. Taste, add salt if it needs it, and set aside. No food processor? Mash hard with a fork and beat in the yogurt. Rustic is fine.

4. 4

   Make the hot honey: warm the honey, red pepper flakes, and apple cider vinegar in a small pan over low heat just until it loosens and the flakes bloom, about 2 minutes. Do not boil it. Pull it off the heat; it stays pourable.

5. 5

   Grill the thighs 5 to 6 minutes per side, undisturbed, until deeply marked and cooked through (165°F at the center). Resist flipping early. They release from the grates on their own when they're ready. Transfer to a clean plate and rest for 5 minutes.

6. 6

   In the last few minutes, lay the peach halves cut-side down on a hot section of the grill and char 3 to 4 minutes, until grill-marked and starting to slump. Flip and give them 1 minute more.

7. 7

   Spread the whipped feta across a platter in a wide swoosh. Pile the rested grilled thighs and charred peaches on top, then drizzle the warm hot honey over everything so it pools into the feta.

8. 8

   Scatter with torn mint or basil and a pinch of flaky salt. Serve while the honey is still glossy. That first pour is the whole point.