Peach balsamic grilled chicken is the kind of summer recipe that makes you wonder why you haven’t been grilling peaches your whole life. I first threw this together on a random Tuesday when Henry fired up the grill and I had a bunch of ripe peaches sitting on the counter, begging to be used. The tangy balsamic glaze, the sweet caramelized peaches, the juicy chicken… trust me, one bite and you’ll be hooked.
This balsamic chicken recipe brings together bold, smoky flavors with a touch of sweetness that’s perfect for warm-weather dinners. It takes about 30 minutes of active cooking, and the marinade does most of the heavy lifting. Isabella and Emma fight over the grilled peaches every single time I make this, and Noah always asks for extra basil on top. It’s become one of our go-to summer grilled chicken meals, and I think it’ll become one of yours too.
If you love easy grilled dinners, you’ll also want to check out my chicken and tomatoes recipe for another quick weeknight winner.
Why You Will Love This Peach Balsamic Grilled Chicken
- Ready in under 45 minutes from marinade to plate
- The balsamic and peach combo creates an irresistible sweet-tangy glaze
- Only a handful of pantry-friendly ingredients needed
- Juicy, tender chicken with beautiful grill marks every time
- High protein and naturally gluten-free
- Looks fancy enough for company but easy enough for a weeknight
Ingredients For Peach Balsamic Grilled Chicken
- 4 boneless skinless chicken breasts (about 2 lb. total)
- Kosher salt and freshly ground black pepper
- Juice of 1 lemon
- 4 Tbsp. balsamic vinegar
- 2 Tbsp. peach preserves
- 1 Tbsp. Dijon mustard
- 1/4 tsp. cayenne pepper
- 4 Tbsp. extra-virgin olive oil, divided
- 4 ripe peaches, pitted and quartered
- Chopped fresh basil, for serving
Substitution note: If you don’t have peach preserves, apricot jam works as a swap. And if Dijon isn’t your thing, whole grain mustard adds a nice rustic twist.
How To Make Peach Balsamic Grilled Chicken
- Season the chicken on both sides with salt and black pepper. In a large bowl, whisk together the lemon juice, balsamic vinegar, peach preserves, Dijon mustard, cayenne, and 3 tablespoons of olive oil.
- Add the chicken to the marinade and turn to coat. Cover and let it sit at room temperature for at least 30 minutes, or pop it in the fridge for up to 2 hours. (The longer it marinates, the more flavor you’ll get.)
- Preheat your grill to medium-high heat for about 5 minutes. Grill the chicken, flipping halfway through, until charred and an instant-read thermometer reads 165°F in the thickest part. That’s about 6 minutes per side.
- Transfer the chicken to a platter. Reduce grill heat to medium. Brush the cut sides of the peaches with the remaining tablespoon of oil and grill until charred, about 3 to 4 minutes per side.
- Arrange the grilled peaches around the chicken. Top with fresh basil and serve right away.
Storage And Reheating Tips
Store any leftovers in an airtight container in the fridge for up to 3 days. The chicken reheats well in a skillet over medium heat or in the oven at 350°F for about 10 minutes.
I wouldn’t recommend freezing the grilled peaches since they get mushy, but the chicken freezes just fine for up to 2 months. Just thaw overnight in the fridge before reheating.
Pro tip: leftover peach balsamic grilled chicken sliced over a salad the next day? Chef’s kiss.
Peach Balsamic Grilled Chicken Faqs
Can I marinate the peach balsamic grilled chicken overnight?
Yes, you absolutely can! Marinating overnight in the fridge gives the chicken a deeper, more intense flavor. Just keep it covered and let it come to room temperature for about 15 minutes before grilling. Even 30 minutes of marinating works well if you’re short on time.
Can I use canned peaches instead of fresh peaches?
Fresh peaches are always best for grilling because they hold their shape and caramelize beautifully. That said, if fresh aren’t in season, you can use drained canned peach halves. Just pat them dry so they don’t stick to the grill.
How do I know when grilled chicken is fully cooked?
The safest way is to use an instant-read thermometer. Your chicken is done when it hits 165°F in the thickest part. If you don’t have a thermometer, cut into the thickest piece and make sure there’s no pink in the center and the juices run clear.
Make This Peach Balsamic Grilled Chicken Tonight
This peach balsamic grilled chicken has everything I look for in a summer recipe: it’s quick, full of flavor, and looks like you spent way more time on it than you actually did. The sweet grilled peaches and tangy balsamic marinade are a combo that just works.
Give it a try this weekend and let me know how it turns out! Drop a comment below or be sure to tag me on Instagram. And don’t forget to save this to your Pinterest board so you have it ready for your next cookout.
Recipes You May Like
- Chickpea Avocado Salad a fresh, protein-packed side that goes perfectly with grilled chicken
- Sheet Pan Shrimp Dinner And Veggies another quick and healthy dinner the whole family loves
- Kale Quinoa Salad a hearty salad that rounds out any grilled meal
Happy grilling
Peach Balsamic Grilled Chicken
- Total Time: 51 minutes
- Yield: 4 servings 1x
Description
Peach balsamic grilled chicken is the kind of summer recipe that makes you wonder why you haven’t been grilling peaches your whole life. The tangy balsamic glaze, the sweet caramelized peaches, the juicy chicken… trust me, one bite and you’ll be hooked.
Ingredients
- 4 boneless skinless chicken breasts (about 2 lb. total)
- Kosher salt and freshly ground black pepper
- Juice of 1 lemon
- 4 Tbsp. balsamic vinegar
- 2 Tbsp. peach preserves
- 1 Tbsp. Dijon mustard
- 1/4 tsp. cayenne pepper
- 4 Tbsp. extra-virgin olive oil, divided
- 4 ripe peaches, pitted and quartered
- Chopped fresh basil, for serving
Instructions
- Season the chicken on both sides with salt and black pepper. In a large bowl, whisk together the lemon juice, balsamic vinegar, peach preserves, Dijon mustard, cayenne, and 3 tablespoons of olive oil.
- Add the chicken to the marinade and turn to coat. Cover and let it sit at room temperature for at least 30 minutes, or pop it in the fridge for up to 2 hours.
- Preheat your grill to medium-high heat for about 5 minutes. Grill the chicken, flipping halfway through, until charred and an instant-read thermometer reads 165°F in the thickest part, about 6 minutes per side.
- Transfer the chicken to a platter. Reduce grill heat to medium. Brush the cut sides of the peaches with the remaining tablespoon of oil and grill until charred, about 3 to 4 minutes per side.
- Arrange the grilled peaches around the chicken. Top with fresh basil and serve right away.
Notes
If you don’t have peach preserves, apricot jam works as a swap. Whole grain mustard adds a nice rustic twist instead of Dijon. Leftover chicken sliced over a salad the next day is chef’s kiss. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 35 minutes
- Cook Time: 16 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
