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Servings: 4 People
Calories: 191kcal
Grilled Balsamic Chicken Breasts with Peaches
Equipment
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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
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Make it in a skillet:
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.
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
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
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