Honey-Glazed Chicken with Peach Salsa

Ingredients

• 2 peaches (300 g), diced (or frozen peach slices, thawed)
• 2 limes (60 ml)
• 3 tbsp (63 g) honey
• 4 garlic cloves (12 g)
• 2 tsp (5 g) smoked paprika
• 17 1/2 oz (500 g) chicken thighs
• 2 tbsp (30 ml) olive oil
• 1/2 tsp (1 g) black pepper
• 1/2 cup (15 g) chopped fresh coriander
• 4 cups (350 g) green beans

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Method

1. Dice the peaches, toss them with the lime and leave them 20 minutes in the fridge.
2. Warm the honey with the crushed garlic and half the paprika over a low heat until runny. Do not let it boil.
3. Rub the chicken with half the oil, the rest of the paprika and the pepper, and grill over medium-high heat 5-6 minutes a side, until it reads 74°C (165°F).
4. Brush the honey over both sides for the last 2 minutes only; earlier and it burns.
5. Grill the beans in the rest of the oil 4-5 minutes, until blistered but still snapping, stir the coriander into the salsa and serve it cold alongside.