Grilled Balsamic Chicken with Peaches

I am absolutely in love with this meal! Grilled Balsamic Chicken with Peaches was something that I did not know I needed in my life, but now that it’s here, it is here to stay! The chicken is so flavorful and juicy, and the peaches are so tender and sweet. It is a match made in heaven!

I am all about making Whole30 compliant meals that people would love eating whether they are doing a Whole30 or not, and this is one of those meals. We will be eating this all summer long. I used a grill pan to make this but you can also use an outdoor grill. I recommend using a meat thermometer to ensure chicken thighs have reached an internal temperature of 165 degrees F before removing from grill.

Ingredients for the Marinade

This is a really simple marinade that is packing the flavor. I like to marinate the chicken for at least two hours, up to overnight, but if you are short on time 30 minutes will work fine.

• Balsamic Vinegar
• Coconut Aminos
• Olive Oil
• Granulated Garlic
• Granulated Onion
• Salt and Pepper

How I Made the Grilled Balsamic Chicken with Peaches

Step one: First make the marinade. Add balsamic vinegar, coconut aminos, olive oil, granulated garlic, granulated onion, and salt and pepper to a small mixing bowl. Whisk all of the ingredients together. 

Step two: Add chicken thighs to a medium bowl and pour marinade over chicken. Ensure chicken is evenly coated in marinade. Refrigerate for at least 2 hours, but overnight is even better. 

Step three: Remove chicken from the refrigerator when ready to start grilling peaches.

Step four: Heat a grill pan over medium-high heat. Bush both sides of peaches with olive oil and place cut-side down hot grill pan, about 4 minutes. Flip peaches and grill on skin-side until very soft, about another 4 minutes. Remove peaches from grill, add to a platter and set aside.

Step five: Carefully wipe down grill pan to remove any remnants from the peaches so it doesn’t start to burn. 

Step 6: Next, add chicken thighs to hot grill and grill for about 8 minutes. Flip and cook for about 6 minutes, or until internal temperature reaches 165 degrees F. Remove chicken and add to platter with peaches. 

Step 7: Garnish with sliced green onions and serve.

Grilled Balsamic Chicken with Peaches

5 from 1 vote

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Servings 4

Ingredients

  

• 1/2 cup of balsamic vinegar
• 2 tbsp of coconut aminos
• 2 tbsp of olive oil, plus more for coating the peaches and grill pan
• 1 tsp of granulated garlic
• 1 tsp of granulated onion
• 2 lbs of boneless and skinless chicken thighs
• 4 peaches, halved and seeded
• 4 green onions, sliced
• salt and pepper

Instructions

 

• First make the marinade. Add balsamic vinegar, coconut aminos, olive oil, granulated garlic, granulated onion, and salt and pepper to a small mixing bowl. Whisk all of the ingredients together. 
• Add chicken thighs to a medium bowl and pour marinade over chicken. Ensure chicken is evenly coated in marinade. Refrigerate for at least 2 hours, but overnight is even better. 
• Remove chicken from the refrigerator when ready to start grilling peaches.
• Heat a grill pan over medium-high heat. Bush both sides of peaches with olive oil and place cut-side down hot grill pan, about 4 minutes. Flip peaches and grill on skin-side until very soft, about another 4 minutes. Remove peaches from grill, add to a platter and set aside.
• Carefully wipe down grill pan to remove any remnants from the peaches so it doesn’t start to burn. 
• Next, add chicken thighs to hot grill and grill for about 8 minutes. Flip and cook for about 6 minutes, or until internal temperature reaches 165 degrees F. Remove chicken and add to platter with peaches. 
• Garnish with sliced green onions and serve.