Grilled Chicken with Peaches – Easy Summer Dinner
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Grilled chicken with peaches is an easy summer dinner that’s simple, fresh and a little bit sweet. It’s made with juicy grilled chicken breast, sweet caramelized peaches cooked in a tangy balsamic marinade. It’s quick to prepare; ready in under an hour, making it perfect for busy weeknights and warm weekends.
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Why You Will Love this Grilled Chicken and Peaches Combo
- Sweet and savory is always a win.
- Minimal ingredients, big flavor.
- Great for using up ripe summer peaches.
- Perfect for grilling season, meal prep, or even outdoor entertaining.
Here is what you will need
Ingredient List
- Boneless skinless chicken breasts or thighs
- Fresh peaches – nectarines or plums will work too
- Extra-virgin olive oil
- Balsamic vinegar
- Garlic
- Honey
- Dijon mustard
How to make grilled balsamic peaches and chicken
Prepare : Mix the marinade ingredients (balsamic vinegar, olive oil, garlic, honey and Dijon mustard) together in a small bowl or jar. Remove one tablespoon of the marinade and set it aside.
Preheat your grill at medium-high heat.
STEP 1: Place chicken breasts into a ceramic or glass bowl and pour the remainder of the chicken marinade over the chicken; marinate for at least 30 minutes.
STEP 2: While the chicken is marinating, slice a peach in half; remove the pit by twisting it with your fingers. Do not remove the skin until after the peaches are cooked.
STEP 3: Brush the top side of the peaches with one tablespoon of the reserved marinade.
STEP 4: Place the marinated chicken breasts on the preheated grill; reduce the heat to medium; grill for 8 to 10 minutes. Flip them over, and add the peaches to the grill and cook for 8 to 10 minutes longer.
NOTE: Grilling times can vary depending on the thickness of the meat and your grill. Use a meat thermometer to check the internal temperature of the chicken which should be 165 degrees f when inserted into the thickest part of the chicken.
No Grill? No Problem
You can easily make this on the stovetop using a grill pan or cast-iron skillet. Cook the chicken over medium heat for about 6 to 8 minutes per side, or until it reaches 165°F internally. For the peaches, place them cut-side down in the hot pan and cook for 2–3 minutes, just until they’re caramelized and softened but still hold their shape. Drizzle with balsamic glaze just before serving.
Tips for Grilling Chicken with Peaches Like a Pro
- Use firm, ripe peaches – Too soft and they’ll fall apart; too firm and they won’t caramelize. Look for peaches that give slightly when pressed.
- Preheat the grill (or grill pan) well – This helps get those caramelized grill marks quickly without overcooking the fruit or drying out the chicken.
- Don’t over-marinate the chicken – 30 minutes to 1 hour is plenty—too long in vinegar can make the chicken mushy.
- Oil the grates lightly before adding fruit- It helps prevent the peaches from sticking and tearing when you flip them.
- Use a meat thermometer – Chicken is done at 165°F. Pull it off the grill a few degrees early and let it rest to keep it juicy.
- Let the chicken rest before slicing – A 5-minute rest makes a big difference in moisture and flavor.
- Drizzle glaze at the end – Add the balsamic glaze right before serving so it doesn’t burn or get too sticky on the grill.
What to serve with grilled balsamic chicken and peaches
This grilled chicken and peaches recipe pairs beautifully with a simple arugula salad with pistachios and parmesan cheese. You can also serve it alongside grilled corn or asparagus to keep things seasonal and vibrant.
For a more filling side, try couscous or quinoa salad. And don’t forget a carb to round it out, we like baked potatoes or air fried potatoes to keep it simple.to soak up those juices—crusty sourdough or warm pita bread works perfectly.
Storage Tips and Leftover Ideas
- Store in an airtight container for up to 3 days.
- Chop leftovers into a grain bowl or summer salad.
- Slice cold and layer on a sandwich with arugula and goat cheese.
- Serve leftovers over arugula or mixed greens with goat cheese.
- Stuff sliced leftover chicken and peaches into a pita or wrap with hummus, cucumbers and a handful of lettuce.
Recipe Variations
This recipe is so versatile! Feel free to experiment with different seasonings, sauces or marinades. Here are some suggestions:
Spicy – Add a pinch of red pepper flakes or a drizzle or hot honey to the balsamic marinade for a sweet heat combo.
Herby – Toss your favorite herbs like rosemary, thyme or oregano before grilling.
Asian– Replace balsamic vinaigrette with a mixture of 1 1/2 tablespoons honey, 1 tablespoon soy sauce, 1 clove minced garlic, and 1 tablespoon lemon or orange juice.
Pork and Peaches – Replace boneless chicken breasts with boneless pork chops.
Vegetarian Option – Replace the chicken with a block of marinated tofu.
Add cheese – add a few slices of fresh mozzarella cheese or crumbled goat cheese to the top of the chicken just before serving.
Recipe FAQs
Use a pairing knife and slice the peach along the seam all the way around. Then grasp the peach in both hands and twist the halves the peach should come apart. Grab the pit with your fingers and pull it out. If there is resistance, use a teaspoon to scoop the pit out.
While fresh peaches taste the best in this recipe. You can use frozen peaches if fresh peaches aren’t available. Just be sure to thaw and drain the peaches before grilling them.
Absolutely! Even though the outdoor grill is a great way to make this dish, you can use a grill pan on top of your stove or an indoor grill. You may need to adjust the cooking time for the chicken to reach an internal temperature of 165 degrees f.
Use ripe, but firm peaches of any variety.
Yes, just prepare all of the ingredients in separate containers, and store in the fridge.
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Grilled Balsamic Chicken Breasts with Peaches
Equipment
Ingredients
- 1 pound chicken breasts boneless, skinless
- 2 large or 4 small peaches cut in half with the pit removed
MARINADE
- 3 tablespoons balsamic vinegar
- 1 clove crushed garlic
- 1 tablespoon honey
- 1 tablespoon dijon mustard
Instructions
- Mix all of the marinade ingredients together (3 tablespoons balsamic vinegar, 1 clove crushed garlic, 1 tablespoon honey, 1 tablespoon dijon mustard) remove 1 1/2 tablespoons and set it aside.
- Place 1 pound chicken breasts in glass or ceramic dish, pour the marinade over the chicken, marinate in the refrigerator for at least 30 minutes.
- Pre-heat a gas grill to medium-high heat. Place the chicken breasts on the grill and reduce the heat to medium. Allow them to cook about 8 minutes depending on thickness and flip them over.
- Cut 2 large or 4 small peaches cut in half with the pit removed vertically and remove the pits with your fingers.
- Place the peach halves on the grill flesh side down and cook them for 5 minutes and turn them over.
- Continue to cook the chicken breasts until they have reached an internal temperature is 165 degrees.
- Remove the chicken and peaches from the grill and serve.
Notes
You can easily make this on the stovetop using a grill pan or cast-iron skillet. Cook the chicken over medium heat for about 6 to 8 minutes per side, or until it reaches 165°F internally. For the peaches, place them cut-side down in the hot pan and cook for 2–3 minutes, just until they’re caramelized and softened but still hold their shape. Drizzle with balsamic glaze just before serving. Store leftovers in the refrigerator for 3 days. If the chicken sticks to the grill grates, allow it to cook for a bit longer. It will come off easily once the outer layer is fully cooked and you will see grill marks. It’s best to leave the skin on the peaches until they are cooked. This will help the peach to retain its juice. Once cooked, the skin will almost fall off of the peach. See the article above for recipe tips, variations and more.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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