Go Back

Peach Balsamic Grilled Chicken

Peach balsamic grilled chicken with deeply caramelized balsamic peach glaze, mahogany char marks, and sticky sweet-tart reduction. Marinate bone-in thighs in a peach balsamic mixture, then grill until tender at 165°F for a summer BBQ chicken dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
marinating 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Peach balsamic marinade
  • 4 bone-in skin-on chicken thighs
  • 3 ripe peaches, pureed
  • 3 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 2 tbsp honey
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 0.5 tsp salt
  • 0.25 tsp black pepper
To finish
  • 1 fresh basil Optional garnish; serve on top.

Equipment

  • 1 grill

Method
 

Make the peach balsamic marinade
  1. Puree the peaches, then blend them with balsamic vinegar, olive oil, honey, minced garlic, thyme, salt, and black pepper until smooth and glossy. Visual cue: the mixture should look thick and pourable, with no peach chunks.
Marinate the chicken
  1. Place the chicken thighs in the peach balsamic mixture, cover, and refrigerate for 30 minutes to 4 hours. Visual cue: the surface of the thighs turns stained mahogany as it absorbs the glaze.
Grill
  1. Preheat the grill to medium-high heat. Visual cue: you should see steady heat with a light shimmer when you hold your hand above the grates.
  2. Place the marinated chicken on the grill and cook for 20-25 minutes total, turning every 5 minutes. Visual cue: the glaze will caramelize and darken, creating sticky shine and char marks.
  3. Continue grilling until the internal temperature reaches 165°F in the thickest part. Visual cue: juices run clear and the coating looks deeply caramelized and lacquered.
Rest and serve
  1. Transfer the chicken to a plate and let rest for 5 minutes before serving. Visual cue: the juices settle and the glaze clings without running.
  2. Garnish with fresh basil and serve with grilled peach halves if desired. Visual cue: basil adds bright green contrast to the dark, sticky glaze.

Notes

Pro tip: for the darkest balsamic-peach glaze, grill with the lid mostly closed and avoid moving the chicken too frequently—turn every 5 minutes as directed. Refrigerate leftovers in a covered container up to 3 days; freezer: no (glaze and texture soften after thawing). For a lighter option, swap honey for an equal amount of maple syrup or peach preserves-sweetened syrup (still sweet-tart, slightly less sticky).