grilled balsamic chicken and peaches

Hello friends!

I’ve got a fun recipe for you this week that is a true celebration of summer food: juicy grilled chicken, ripe peaches and fresh basil, all tied together with a sweet and tangy balsamic glaze. This recipe is a great example of how a few small twists can transform something ordinary, like grilled chicken, into a delicious, gorgeous and memorable meal.

The chicken is marinated in a balsamic vinaigrette flavored with honey, mustard and fresh thyme. (Marinating chicken or steak in homemade salad dressing is one of my favorite tricks.) Then, you make a quick balsamic glaze by reducing vinegar with a little bit of honey and a pinch of red pepper flakes until thickened and glossy. The tangy glaze reminds me of the grilled chicken my mom used to make, with Sweet Baby Ray’s barbecue slathered on top.

Using boneless skinless chicken thighs is key to this recipe - because they aren’t as lean as breasts, you can let them get a really nice char on the grill without fear that they’ll dry out. The contrast between that crispy, charred exterior and the tangy balsamic glaze is what really makes this dish sing.

I’d happily eat this balsamic chicken on its own, but grilling summer peaches and red onion alongside it instantly elevates this dish to dinner party fare. Fragrant, juicy peaches are the perfect partner to the crispy charred chicken, especially with plenty of balsamic glaze drizzled on top.

Last weekend, I made this recipe for friends. I couldn’t find ripe peaches, so I subbed in plums and was thrilled with the results. Ultimately the ripeness of the stone fruit is more important than the variety, so use what you can find and play around with different combinations - you can’t go wrong!

Happy Saturday, and happy grilling :)

xoxo

Lidey

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serves 4

¾ cup balsamic vinegar, divided

3 tablespoons honey, divided

1 tablespoon Dijon mustard

2 garlic cloves, minced

1 teaspoon chopped fresh thyme leaves

Kosher salt and freshly ground black pepper

5 tablespoons extra-virgin olive oil, divided

10 boneless, skinless chicken thighs (2½ to 3 pounds)

¼ teaspoon red pepper flakes

1 pound ripe peaches (3 medium peaches), halved and pitted

½ small red onion, halved

½ cup basil leaves, torn

1. In a large bowl, combine ¼ cup of the balsamic vinegar, 1 tablespoon of the honey, the mustard, garlic, thyme, 1 teaspoon kosher salt, and ½ teaspoon pepper. Gradually whisk in ¼ cup of the olive oil. Pat the chicken thighs dry and add to the marinade, turning to coat. Cover and refrigerate for at least 1 hour or up to 6 hours.

2. Meanwhile, make the glaze: In a small saucepan, combine the red pepper flakes, remaining ½ cup balsamic vinegar, remaining 2 tablespoons honey, and ¼ teaspoon salt. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer until reduced by about half, 10 to 15 minutes. Set aside to cool.

3. When ready to grill, place the peaches and red onion on a large plate. Drizzle with remaining 1 tablespoon oil and sprinkle with ¼ teaspoon salt.

4. If using a gas grill, turn all burners to high; cover; and heat the grill until hot, about 15 minutes. (For charcoal grill, see Note.) Turn all burners to high, cover, and heat the grill until hot, about 15 minutes. Reduce all burners to medium-high.

5. Clean and oil cooking grate. Brush cut side of peaches and onion with 1 tablespoon of the cooled glaze. Arrange fruit and onion, cut sides down, on the grill and grill until well charred, turning once halfway through, about 4 minutes. Transfer to a large plate.

6. Grill the chicken for 6 to 8 minutes on each side, covered, until nicely browned on both sides and the meat registers at least 175 degrees. Transfer the chicken to a serving platter and brush with 1 tablespoon of the glaze.

7. Cut the peaches in half crosswise to create quarters and thinly slice onion. Drizzle with 1 tablespoon of the glaze and toss gently to coat.Spoon the peaches and onions over the chicken. Scatter the basil leaves over everything and serve, passing any remaining glaze.

Note: If using a charcoal grill, open the bottom vent halfway. Light a large chimney starter two-thirds filled with charcoal briquettes (4 quarts). When top coals are partially covered with ash, pour evenly over the grill. Set cooking grate in place, cover, and open lid vent completely. Heat the grill until hot, about 5 minutes.