Go Back
As summer approaches, the aroma of grilled food wafts through the air, and backyard barbecues become a staple of outdoor dining. Among the myriad of grilling options, one dish stands out for its delightful combination of savory and sweet flavors: Grilled Peach Chicken with Balsamic Drizzle. This recipe embodies the essence of summer, celebrating the bounty of seasonal ingredients that make every bite a taste of sunshine.

Grilled Peach Chicken with Balsamic Drizzle

Experience the essence of summer with Grilled Peach Chicken drizzled in a tangy balsamic glaze. This recipe beautifully pairs juicy grilled peaches with savory marinated chicken for a delicious meal that impresses visually and on the palate. Packed with nutrients and healthy ingredients, this dish is not only a feast for the eyes but also a wholesome option for any occasion. Perfect for barbecues, picnics, or meal prep, savor the delightful flavors of this seasonal classic.
Print Recipe Pin Recipe

Ingredients
  

4 boneless, skinless chicken breasts

2 ripe peaches, halved and pitted

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon smoked paprika

½ cup balsamic vinegar

2 tablespoons honey

Fresh basil leaves for garnish (optional)

Crumbled goat cheese (optional)

Instructions
 

Marinate the Chicken: In a large bowl, mix together the olive oil, salt, pepper, garlic powder, and smoked paprika. Add the chicken breasts, ensuring they are well coated. Cover and let marinate in the refrigerator for at least 30 minutes (or up to 2 hours for more flavor).

    Prepare the Balsamic Drizzle: In a small saucepan, combine the balsamic vinegar and honey. Bring to a simmer over medium heat and reduce to low. Allow it to simmer for about 10-15 minutes, or until it thickens slightly. Remove from the heat and set aside.

      Preheat the Grill: Preheat your grill to medium-high heat (about 375°F to 400°F).

        Grill the Chicken: Remove the chicken from the marinade. Place the chicken breasts on the hot grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F and the chicken has nice grill marks.

          Grill the Peaches: During the last few minutes of cooking the chicken, place the peach halves cut-side down on the grill. Grill for about 3-4 minutes until grill marks appear and the peaches are softened slightly.

            Assemble the Dish: Remove chicken and peaches from the grill. Let the chicken rest for a couple of minutes before slicing. Serve the sliced chicken alongside the grilled peaches.

              Drizzle and Garnish: Drizzle the balsamic reduction over the chicken and peaches. If desired, sprinkle with crumbled goat cheese and garnish with fresh basil leaves.

                Serve and Enjoy! This dish pairs wonderfully with a light salad or a side of quinoa for a complete meal.

                  Prep Time, Total Time, Servings: 30 minutes | 50 minutes | Serves 4