Grilled Peach and Balsamic Chicken Breasts Recipe

Home » Summer Favorites » Grilled Peach and Balsamic Chicken Breasts Recipe
Boneless chicken breasts are soaked in a balsamic marinade and grilled with fresh peaches.
an overhead viewof grilled peaches and chicken on a white plate

Grilled peach and balsamic chicken breasts combines the sweetness of peaches with the savory flavors of grilled chicken. It’s a simple dinner that can be on the table is less than one hour.

Grilled peaches and chicken on a plate with arugula

This recipe is perfect for summer! It features tender chicken breasts marinated in a tangy balsamic vinaigrette, paired with juicy peaches grilled to perfection. It’s a delicious way to enjoy the seasonal peaches of summer..

If you love peaches, try this arugula peach salad with goat cheese!

Why you will love Grilled Peach and Balsamic Chicken Breasts

  • It has the perfect balance of flavors, tangy, sweet, and savory.
  • It takes advantage of fresh seasonal ingredients.
  • It’s an easy recipe with just a few simple ingredients.
Grilled peaches with chicken ingredients: marinade, peach and chicken

Here is what you will need

This is a brief summary of the ingredients needed to make Grilled Peach and Balsamic Chicken Breasts and a convenient shopping list from my Instacart affiliate link. For a printable recipe card with exact measurements and detailed instructions, scroll down to the recipe card section.

As an Amazon Associate, I earn from qualifying purchases.

Ingredients

🥄Equipment

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.

Pouring marinade over the chicken. Chicken is in glass baking dish.

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.

a picture of a peach sliced in half
Step of recipe to demonstrate peaches being bruched with one tablespoon of marinade. Marinade is to the side in glass dish.

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 hot grill; reduce to medium heat. Season with sea salt and black pepper if desired, and grill chicken breasts for 8 to 10 minutes. Flip them over, and add the peaches to the grill and cook for 8 to 10 minutes longer or until the chicken reaches an internal temperature of 165 degrees f.

a picture of chicken and peaches on a grill

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.

Ingredient notes and substitutions

Chicken – I prefer skinless, boneless chicken breasts, but boneless chicken thighs or a combination of both can also be used.

Balsamic vinegar – I enjoy creating my own balsamic vinaigrette, but bottled dressing works just as well if you prefer.

Honey -honey adds a touch of sweetness to the marinade. However, if you prefer, you can omit it or substitute it with maple syrup or your preferred liquid sweetner.

How to store leftovers

Leftover grilled chicken and peaches can be stored in the refrigerator in an airtight container for 3 days.

Use leftover chicken sandwiches or salads. Enjoy leftover grilled peaches with yogurt, ice cream or in a salad.

What to serve with grilled balsamic chicken and peaches

This tasty main course can be served garnished with a balsamic glaze and a baked potato, grilled potatoes or air fried potatoes , and a simple salad or green beans.

an overhead view of the finished dish of grilled chicken, peaches and arugula on white plate with fork

Recipe Variations

This recipe is so versatile! Feel free to experiment with different seasonings, sauces or marinades. Here are some suggestions:

Honey Glazed Chicken & Peaches – 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.

Spicy Chiptole – Replace the balsamic marinade with a subtle kick of heat. Instead, use minced chipotle pepper in adobo suace, 1 tablespoon lime juice, 2 tablespoons of olive oil and a touch of honey or sugar.

Herb infused – Add fresh herbs to the balsamic marinade such as Oregano, thyme, fresh basil, or rosemary.

Grilled Balsamic 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.

Tips

  • If the chicken is sticking 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
How do you remove a pit from a peach?

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.

Can you use frozen peaches instead of fresh peaches?

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.

Can I make grilled peaches on an indoor grill or grill pan?

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.

Grab your Free copy

Speedy Supper Solutions!

Get dinner on the table fast with these ideas.

Do you like this recipe or have a question?

Please leave a comment or question and a 🌟🌟🌟🌟🌟 rating below. I answer all questions!

You might enjoy these grilling recipes

an overhead viewof grilled peaches and chicken on a white plate

Grilled Balsamic Chicken Breasts with Peaches

Boneless chicken breasts are soaked in a balsamic marinade and grilled with fresh peaches.
Prep Time: 10 minutes
Cook Time: 20 minutes
Marinating Time: 30 minutes
Total Time: 1 hour

Click on serving size to scale this recipe

Course: Dinner
Cuisine: American
Servings: 4 People
Calories: 191kcal
Author: Anne

Equipment

Scale this Recipe 4 People

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

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

Serving: 1/4 pound | Calories: 191kcal | Carbohydrates: 14g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 186mg | Potassium: 536mg | Fiber: 1g | Sugar: 12g | Vitamin A: 281IU | Vitamin C: 5mg | Calcium: 16mg | Iron: 1mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

Tried this recipe?Let us know how it was!

Sign Up for Easy Recipes Straight in Your In-Box!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.