Grilled Peaches with Honey and Chili Flakes are a quick, elegant dessert made by caramelizing ripe peaches over the grill and finishing them with warm honey and a touch of heat. This easy grilled peach recipe is perfect for summer BBQs, cookouts, and light desserts that balance sweet and spicy flavors.
Heat grill to medium-high heat (400–425°F / 205–220°C).
Clean and lightly oil grates to prevent sticking.
Brush cut sides lightly with oil or melted butter.
Leave skins on—they help peaches hold together on the grill.
Place peaches cut-side down on the grill.
Grill 3–4 minutes, undisturbed, until deep grill marks form.
Flip and grill another 2–3 minutes, just until warmed through and tender.
Remove peaches from grill.
Drizzle generously with honey.
Sprinkle lightly with chili flakes and a pinch of flaky salt.
Rest 1–2 minutes before serving.
As a standalone BBQ dessert
Over vanilla ice cream or yogurt
Alongside grilled pork chops, ham, or chicken
Chopped and spooned over pound cake or shortcake
Wine: Moscato, Riesling, or rosé
Cocktails: Bourbon smash, peach bellini, or margarita
Non-alcoholic: Sparkling lemonade, peach iced tea, or kombucha
Choose peaches that are ripe but still firm—overripe peaches will fall apart.
Don’t move peaches too early; caramelization prevents sticking.
Adjust chili flakes to taste—this should be a gentle heat, not spicy.
Try hot honey for a shortcut sweet-heat finish.
Leftover grilled peaches are amazing in oatmeal, salads, or smoothies.
4 servings