Grilled Balsamic Chicken with Peaches and Basil
By Lidey HeuckPublished on September 15, 2025
Time
50 minutes
Yield
Serves 4
Ingredients
¾ cup balsamic vinegar, divided3 tablespoons honey, divided1 tablespoon Dijon mustard 2 garlic cloves, minced to paste1 teaspoon chopped fresh thyme leaves 1½ teaspoons kosher salt, divided½ teaspoon pepper 5 tablespoons extra-virgin olive oil, divided, plus more for serving10 boneless, skinless chicken thighs (2½ to 3 pounds)¼ teaspoon red pepper flakes 1 pound ripe peaches, nectarines, plums or a combination (3 medium peaches), halved½ small red onion, halved½ cup basil leaves, torn
Before You Begin
Be sure to use ripe fruit here. You can substitute ½ teaspoon dried thyme for the fresh thyme if preferred. An inexpensive supermarket brand of balsamic vinegar works just fine.
Instructions
- Combine ¼ cup balsamic vinegar; 1 tablespoon honey; 1 tablespoon Dijon mustard; 2 garlic cloves, minced to paste; 1 teaspoon chopped thyme leaves; 1 teaspoon kosher salt, and ½ teaspoon pepper in large bowl. Gradually whisk in ¼ cup extra-virgin olive oil until smooth. Pat 10 chicken thighs dry and add to marinade, turning to coat. Cover and marinate for at least 1 hour or up to 6 hours.
- Meanwhile, combine ¼ teaspoon red pepper flakes, remaining ½ cup balsamic vinegar, remaining 2 tablespoons honey, and ¼ teaspoon salt in small saucepan. Bring to boil over medium-high heat, then reduce heat to medium-low and simmer until reduced by half, 10 to 15 minutes; set aside to cool.
- When ready to grill, place 1 pound peaches, halved, and ½ small red onion, halved, on large plate and drizzle with remaining 1 tablespoon oil and sprinkle with remaining ¼ teaspoon salt.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter two-thirds filled with charcoal briquettes (4 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Reduce all burners to medium-high.
- Clean and oil cooking grate. Brush cut side of peaches and onion with 1 tablespoon glaze. Arrange fruit and onion cut side down on grill and grill until well charred, turning once halfway through, about 4 minutes. Transfer to large plate and let cool slightly.
- Grill chicken for 6 to 8 minutes on each side, covered, until nicely browned on both sides and meat registers at least 175 degrees. Transfer chicken to serving platter and brush with 1 tablespoon glaze.
- Cut peaches in half crosswise to create quarters and thinly slice onion; transfer peaches and onion to large bowl. Add 1 tablespoon glaze and toss to coat.
- Spoon peaches and onions over chicken. Sprinkle with 1⁄2 cup basil leaves, torn, and drizzle with extra oil. Serve, passing any remaining glaze.
Time
50 minutesYield
Serves 4Ingredients
¾ cup balsamic vinegar, divided
3 tablespoons honey, divided
1 tablespoon Dijon mustard
2 garlic cloves, minced to paste
1 teaspoon chopped fresh thyme leaves
1½ teaspoons kosher salt, divided
½ teaspoon pepper
5 tablespoons extra-virgin olive oil, divided, plus more for serving
10 boneless, skinless chicken thighs (2½ to 3 pounds)
¼ teaspoon red pepper flakes
1 pound ripe peaches, nectarines, plums or a combination (3 medium peaches), halved
½ small red onion, halved
½ cup basil leaves, torn
Ingredients
¾ cup balsamic vinegar, divided
3 tablespoons honey, divided
1 tablespoon Dijon mustard
2 garlic cloves, minced to paste
1 teaspoon chopped fresh thyme leaves
1½ teaspoons kosher salt, divided
½ teaspoon pepper
5 tablespoons extra-virgin olive oil, divided, plus more for serving
10 boneless, skinless chicken thighs (2½ to 3 pounds)
¼ teaspoon red pepper flakes
1 pound ripe peaches, nectarines, plums or a combination (3 medium peaches), halved
½ small red onion, halved
½ cup basil leaves, torn
Ingredients
¾ cup balsamic vinegar, divided
3 tablespoons honey, divided
1 tablespoon Dijon mustard
2 garlic cloves, minced to paste
1 teaspoon chopped fresh thyme leaves
1½ teaspoons kosher salt, divided
½ teaspoon pepper
5 tablespoons extra-virgin olive oil, divided, plus more for serving
10 boneless, skinless chicken thighs (2½ to 3 pounds)
¼ teaspoon red pepper flakes
1 pound ripe peaches, nectarines, plums or a combination (3 medium peaches), halved
½ small red onion, halved
½ cup basil leaves, torn
Why This Recipe Works
Balsamic vinegar is the genius move that unifies juicy grilled chicken thighs and sweet ripe peaches charred and caramelized on the grill. We began by marinating boneless, skinless thighs for 6 hours (you can soak them for up to 24 hours) in balsamic vinegar spiked with honey, mustard, garlic, and thyme. Meanwhile, we reduced more balsamic vinegar with honey and red pepper flakes until it turned thick and glossy. We painted this tangy-sweet glaze onto the thighs when they came off the grill, tossing more of it with the peaches (and red onion) when they finished grilling. A sprinkling of fragrant basil over top completed a dish that tastes like the best parts of summer.
Before You Begin
Be sure to use ripe fruit here. You can substitute ½ teaspoon dried thyme for the fresh thyme if preferred. An inexpensive supermarket brand of balsamic vinegar works just fine.
Instructions
- Combine ¼ cup balsamic vinegar; 1 tablespoon honey; 1 tablespoon Dijon mustard; 2 garlic cloves, minced to paste; 1 teaspoon chopped thyme leaves; 1 teaspoon kosher salt, and ½ teaspoon pepper in large bowl. Gradually whisk in ¼ cup extra-virgin olive oil until smooth. Pat 10 chicken thighs dry and add to marinade, turning to coat. Cover and marinate for at least 1 hour or up to 6 hours.
- Meanwhile, combine ¼ teaspoon red pepper flakes, remaining ½ cup balsamic vinegar, remaining 2 tablespoons honey, and ¼ teaspoon salt in small saucepan. Bring to boil over medium-high heat, then reduce heat to medium-low and simmer until reduced by half, 10 to 15 minutes; set aside to cool.
- When ready to grill, place 1 pound peaches, halved, and ½ small red onion, halved, on large plate and drizzle with remaining 1 tablespoon oil and sprinkle with remaining ¼ teaspoon salt.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter two-thirds filled with charcoal briquettes (4 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Reduce all burners to medium-high.
- Clean and oil cooking grate. Brush cut side of peaches and onion with 1 tablespoon glaze. Arrange fruit and onion cut side down on grill and grill until well charred, turning once halfway through, about 4 minutes. Transfer to large plate and let cool slightly.
- Grill chicken for 6 to 8 minutes on each side, covered, until nicely browned on both sides and meat registers at least 175 degrees. Transfer chicken to serving platter and brush with 1 tablespoon glaze.
- Cut peaches in half crosswise to create quarters and thinly slice onion; transfer peaches and onion to large bowl. Add 1 tablespoon glaze and toss to coat.
- Spoon peaches and onions over chicken. Sprinkle with 1⁄2 cup basil leaves, torn, and drizzle with extra oil. Serve, passing any remaining glaze.
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