Ingredients:

  • 1 pound (450 grams) boneless, skinless chicken breasts
  • 1/4 cup (60 mL) balsamic vinegar
  • 2 tablespoons (30 mL) olive oil
  • 2 teaspoons (10 g) honey
  • 2 cloves garlic, minced
  • 1 teaspoon (5 g) salt
  • 1/2 teaspoon (2.5 g) black pepper
  • 1 teaspoon (5 g) fresh thyme leaves or 1/2 teaspoon dried thyme
  • 2 ripe peaches, pitted and sliced
  • 1 tablespoon (15 mL) butter
  • 1 tablespoon (15 g) brown sugar (optional)
  • 1 teaspoon (5 mL) balsamic glaze for drizzling

Instructions:

  1. In a large bowl, combine balsamic vinegar, olive oil, honey, garlic, salt, pepper, and thyme.
  2. Add chicken breasts to the marinade and ensure theyre well-coated. Cover and refrigerate for at least 30 minutes.
  3. Heat the grill to medium-high heat (about 375°F/190°C).
  4. In a skillet, melt butter and add sliced peaches. If desired, sprinkle with brown sugar and toss gently. Set aside.
  5. Remove chicken from marinade and place on the grill. Cook for 6-7 minutes per side or until the internal temperature reaches 165°F (75°C).
  6. While the chicken is grilling, place peaches on the grill for about 2-3 minutes until they are softened and have grill marks.
  7. Plate chicken and top with grilled peaches. Drizzle with balsamic glaze before serving.