Basil-Garlic Chicken with Grilled Peaches Recipe

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.