Grilled Balsamic Chicken and Peaches

Recipe from: What's Cooking America/Betty Crocker

1 cup commercial-grade balsamic vinegar (I used "cheaper" balsamic rather than the $14/bottle stuff)

1/4 cup molasses
2 tablespoon coarsely-ground black pepper
1/2 cup roughly-chopped fresh basil leaves
3 to 4 cloves garlic, minced
1/4 cup extra-virgin olive oil
4 whole boneless and skinless chicken breasts*
Coarse salt and freshly-ground pepper, to taste
4 fresh peaches, skinned, halved, and pitted

In a small saucepan over medium-high heat, bring balsamic vinegar to a boil; reduce heat and let simmer until the vinegar is reduced by 1/2, approximately 20 to 25 minutes. Stir in molasses and black pepper. Remove from heat and set aside.


In a medium bowl, combine basil, garlic, and olive oil. Rub chicken breasts with the basil mixture; sprinkle with with salt and pepper.

Preheat barbecue grill (spray grill with vegetable-oil cooking spray). Place chicken onto hot grill and brush with balsamic vinegar glaze. Cover barbecue with lid, open any vents, and cook 20 to 30 minutes or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife); turning and basting several times.

Just before chicken is fully cooked, place the peaches on the grill (cut side down). Brush the top side of the peaches. Grill until they are lightly browned, approximately 2 minutes. turn them over, brush the cut side with the balsamic glaze and continue to cook for another 2 minutes.


Remove from chicken and peaches from the grill, transfer onto a serving platter, and serve immediately.

****I used one chicken breast, cut in half, then pounded to make it an even thickness.  I reduced the sauce/rub by half.  I reserved 1/3rd of the balsamic glaze for peaches only so no worries of cross contamination.  Andrew said, "we need to use every last drop." so he put a final spoonful in the pit when we put them on our plates.