Honey-Chili Glazed Chicken with Peach Arugula Quinoa Salad
A sweet, spicy, summery date-night dinner that tastes like effort, without the stress.
When you’re cooking for a date, you want a meal that feels intentional, colorful, and a little unforgettable. This honey-chili glazed chicken does exactly that. It’s sticky, glossy, sweet with a gentle kick, and absolutely irresistible. Paired with a fresh peach and arugula quinoa salad, full of bright flavors, sweet fruit, and a little crunch, this dish delivers major “you cooked this for me?” energy without keeping you trapped in the kitchen.
It’s warm, vibrant, refreshing, and balanced, the kind of plate that invites slow bites, good conversation, and a glass of chilled wine.
This is a date-night winner.
Ingredients
For the Honey-Chili Chicken
1 lb boneless chicken thighs
1 tbsp olive oil
Salt & pepper
1 tsp smoked paprika
1 tsp garlic powder
⅓ cup honey
1 tbsp chili paste or sriracha
1 tbsp soy sauce
1 tbsp butter (for gloss)
For the Peach Arugula Quinoa Salad
1 cup cooked quinoa (cooled slightly)
1–2 ripe peaches, sliced
1 small handful arugula
½ cup cherry tomatoes, halved
¼ cup pickled red onion
1 tbsp olive oil
1 tsp honey
1 tsp lemon juice
Salt & pepper
How to Make It (Date-Night Style)
1️⃣ Make the Glaze
In a small bowl, whisk together:
honey, chili paste, soy sauce, and a tiny pinch of pepper.
Set aside, this sweet-spicy mix is the secret weapon.
2️⃣ Cook the Chicken
Season chicken thighs with paprika, garlic powder, salt, and pepper.
Heat olive oil in your cast iron skillet over medium-high.
Sear chicken 4–5 minutes per side until caramelized.
Pour the honey-chili glaze into the skillet.
Let it bubble and thicken, coating the chicken beautifully.
Finish with a small knob of butter for shine.
3️⃣ Build the Salad
Toss quinoa, peaches, arugula, tomatoes, and pickled red onion in a bowl.
Whisk together olive oil, honey, lemon, salt, and pepper.
Drizzle over the salad and toss lightly.
4️⃣ Serve to Impress
Plate chicken alongside the peach quinoa salad.
Spoon extra glaze over the chicken.
Serve in the cast iron skillet or on dark plates for a romantic, moody look.
Add wine. Smile. Enjoy your date.
Perfect Pairings
Rosé or white peach sangria
Grilled bread
A citrusy gin spritz
Berry sorbet for dessert
Storage
Chicken: 3–4 days in the fridge
Salad: best eaten fresh
Reheat: low and slow so the glaze stays sticky