When it’s the middle of summer, OF COURSE you need to be using your grill as much as possible! Take advantage of the beautiful weather. Even though Arizona is hotter than hot, we still use our grill all summer long. We have a standing umbrella that hovers over our grill so at least we’re not toasting directly in the sun while we’re out there grilling. This is a fabulous chicken recipe to make on the grill. You’ll make a really simple balsamic glaze. Chicken breasts are rubbed with olive oil/basil/garlic. And peaches are grilled too. The balsamic glaze is brushed onto the chicken and the peaches while grilling. And the result is a delicious meal of grilled chicken and peaches. The sweet of the peaches combined with the savory of the balsamic is totally to-die-for.
How to Peel Peaches:
You’ll need peeled peaches for this recipe! Make sure they’re ripe, or this method won’t work as well. Heat water to boiling in a large pot. Use a knife to make an X cut on the bottom of each peach and set aside. In a large bowl, prepare an ice bath (fill with water and some ice cubes). When the water comes to a boil, work in batches to put a few peaches in the boiling water for 45 to 60 seconds. Using a slotted spoon, remove the peaches from the boiling water and put them in the ice bath, and allow to cool completely. Where the X was made, you can see the skin pulling away from the peach. Repeat until you’ve boiled all the peaches you need.
What to do with leftovers:
Salad! Chop up leftover balsamic chicken and peaches and add to your next green salad. Sprinkle in a little bit of blue cheese crumbles. Thank me later. So good!
Here are a few more grilled chicken recipes you might enjoy:
Grilled Chicken Thighs with Thyme and Lemon Hoisin and Lime Marinated Grilled Chicken Grilled Chicken with Lemon and Oregano Pineapple Mango Grilled Chicken Skewers Grilled Chicken Burrito Bowls Grilled Chicken with Basil Chimichurri Lemon Rosemary Grilled Chicken Grilled Honey Chicken with Cherry Sauce
