Grilled Peach Chicken with Peppers

Serves 4 · 20 min prep · 25 min cook

Ingredients

• 1.5 lb boneless skinless chicken breasts
• 3 ripe but firm peaches, halved and pitted
• 2 bell peppers (mixed colors), seeded and cut into wide strips
• 3 tbsp extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1.25 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup fresh basil leaves, roughly chopped
• 4 fresh lime wedges

Instructions

1. 1Pat the chicken dry and place it in a shallow dish. Drizzle with a portion of the olive oil, then season both sides evenly with garlic powder, smoked paprika, kosher salt, and black pepper; let it sit at room temperature while you prep the grill and produce.
2. 2Preheat a gas or charcoal grill to medium-high heat, about 400°F, and oil the grates well so nothing sticks. In a small bowl whisk the remaining olive oil with balsamic vinegar and honey to make a quick glaze.
3. 3Toss the peach halves and pepper strips lightly with a spoonful of the glaze so they are coated but not dripping.
4. 4Place the chicken on the hottest part of the grill. Cook undisturbed for 5 to 6 minutes until deep grill marks appear and the underside releases cleanly.
5. 5Flip the chicken, move it slightly off direct flame if flare-ups start, and brush the cooked side with glaze. Continue grilling until the internal temperature reaches 165°F in the thickest part, another 5 to 7 minutes depending on thickness.
6. 6While the chicken finishes, arrange the peaches cut-side down and the pepper strips on the cooler side of the grill. Grill the peaches 3 to 4 minutes per side until caramelized and lightly charred at the edges but still holding shape; turn the peppers until softened and blistered in spots, about 6 to 8 minutes total.
7. 7Transfer everything to a platter. Tent the chicken loosely with foil and rest 5 minutes so juices redistribute, then slice against the grain into thick strips.
8. 8Arrange sliced chicken with the grilled peaches and peppers. Drizzle any remaining glaze over the top, scatter the chopped basil, and finish with a squeeze of fresh lime. Serve family-style while everything is still warm and fragrant.