Grilled Peach & Tomato Chicken

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 4 (6 oz each) boneless skinless chicken breasts
• 3 ripe peaches, halved and pitted
• 2 large heirloom or ripe tomatoes, chopped
• 1/3 cup fresh basil leaves, chopped
• 1/4 cup extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1 garlic clove, minced
• 1 1/4 tsp kosher salt
• 3/4 tsp black pepper
• 1 tsp honey

Instructions

1. 1Preheat a gas or charcoal grill to medium-high heat, aiming for about 400°F on the grates. Clean and lightly oil the grates so nothing sticks.
2. 2Pat the chicken breasts dry with paper towels. Brush both sides lightly with some of the olive oil and season evenly with most of the kosher salt and black pepper.
3. 3In a medium bowl, whisk together the remaining olive oil, balsamic vinegar, minced garlic, honey, and salt and pepper to make a quick dressing.
4. 4Place the chicken on the hot grill. Cook undisturbed for 5 to 6 minutes until well-marked grill lines appear and the edges turn opaque.
5. 5Flip the chicken and continue grilling until the internal temperature reaches 165°F in the thickest part and juices run clear, another 5 to 7 minutes depending on thickness. Transfer to a clean plate and tent loosely with foil to rest.
6. 6While the chicken rests, brush the cut sides of the peach halves with a little of the dressing. Place them cut-side down on the grill for 2 to 3 minutes until caramelized grill marks form and the fruit softens slightly. Flip briefly for 1 minute more, then remove.
7. 7Dice the grilled peaches into bite-size pieces and add them to the bowl with the remaining dressing along with the chopped tomatoes and chopped basil. Toss gently so everything is coated but not crushed.
8. 8Slice the rested chicken against the grain or leave whole. Spoon the warm peach-tomato-basil mixture generously over each portion so the juices mingle with the chicken.
9. 9Serve immediately while the peaches are still warm and the basil is fragrant, letting the bright summer topping shine as the star.