Basil-Garlic Chicken with Grilled Peaches Recipe

directions

In a small saucepan over medium-high heat, bring the vinegar to a boil and cook until it is reduced by half, 20 to 25 minutes. Stir in the molasses and black pepper, remove from the heat, and set aside.

Meanwhile, in a small bowl, combine the basil, garlic, and olive oil, and mix well. Rub the chicken breasts with this mixture, and sprinkle lightly with salt and pepper.

Grill over a medium fire, skin side down, until the skin is crispy, 8 to 10 minutes. Turn the breasts over and grill for another 6 minutes.

As the chicken breasts are finishing up, place the peaches on the fire, cut side down, and grill until they are nicely browned (about 2 minutes).

Flip the peaches over, brush the cut side with the balsamic glaze, and continue to cook for another 2 minutes.

Remove the peaches from the grill, give them another coat of glaze, and serve whole or sliced with the chicken breasts.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

scorpcooks! REVIEW:
September 2, 2007

Have made this several times to rave reviews. Note: free-stone peaches are best, making this more of a late summer grill favorite as those peaches come in late summer. The chicken grills nicely and up to the cook/host as what else to serve with the dish, but a nice rice side has worked well.

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