Grilled Peach Chicken with Peppers

Ripe peaches on a hot grill caramelize into jammy sweetness that loves smoky chicken and colorful peppers. A quick honey-lime marinade and fresh basil keep this summer plate bright, juicy, and weeknight-easy.

Serves 4 · 20 min prep · 20 min cook

Estimate for one serving

• 390 cal
• 38g protein
• 22g carbs
• 16g fat
• 4g fiber

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Ingredients

• 1.5 lb (4 small) boneless skinless chicken breasts
• 3 ripe but firm peaches, halved and pitted
• 2 bell peppers (mixed colors), sliced into wide strips
• 3 tbsp extra-virgin olive oil
• 1 tbsp honey
• 2 tbsp fresh lime juice
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 1/3 cup fresh basil leaves, chopped
• 1/4 cup optional crumbled feta

Instructions

1. 1Pat the chicken dry and place it in a shallow dish. In a small bowl whisk together most of the olive oil, honey, lime juice, garlic powder, smoked paprika, salt, and black pepper to make a quick marinade.
2. 2Pour two-thirds of the marinade over the chicken, turning to coat. Let it sit at room temperature for 15 minutes while you prep the grill and produce; reserve the remaining marinade for brushing later.
3. 3Preheat a gas or charcoal grill to medium-high heat, about 400°F to 425°F. Clean and oil the grates well so the peaches and chicken release cleanly.
4. 4Toss the peach halves and pepper strips with the remaining olive oil and salt. Place the chicken on the hot grill and cook, undisturbed at first, until grill marks form and the underside is golden, 5 to 6 minutes.
5. 5Flip the chicken and move it to a slightly cooler zone if flare-ups start. Grill until the internal temperature reaches 165°F in the thickest part, another 5 to 7 minutes depending on thickness. Brush with reserved marinade in the last 2 minutes.
6. 6While the chicken finishes, place peach halves cut-side down and the pepper strips on the grill. Cook peaches 2 to 3 minutes per side until caramelized and slightly softened but still holding shape; grill peppers until lightly charred and tender-crisp, 4 to 6 minutes total, turning once.
7. 7Transfer chicken to a cutting board and rest 5 minutes so juices redistribute. Slice peaches into wedges and roughly chop or leave peppers in strips.
8. 8Slice the chicken against the grain. Arrange on a platter with grilled peaches and peppers, scatter chopped basil over everything, and finish with optional feta. Serve immediately while the peaches are warm and fragrant.