Peach Balsamic Grilled Chicken

There is something intoxicating about the smell of meat cooking on the grill. The scent of fire liquefying the fat of a perfectly cut pork chop makes my knees weak and gives me the urge to drink booze from a red plastic cup with my name written on it in black sharpie. I get intense cravings for corn on the cob bathed in butter and crusted with salt. I tend to get carried away and grill everything in sight. I even once made a grilled fruit salad. Grilled pineapple? Delicious. Grilled watermelon? Odd.

The first grilled meal of the season is like a homecoming. I get butterflies in my stomach and walk around the house grinning like a fool, humming Peter Gabriel tunes. This year I am especially excited to rip the cover off our CharBroil® and let the flames fly after last year’s shortened grilling season. I may or may not have set our grill on fire in late September. I did. I set the thing on fire. Lessons learned: clean your grease trap frequently and a well placed box of baking soda will save your ass in the case of a grease fire. My grill privileges were revoked for the rest of the year, but with a new year comes forgiveness for all of last year’s fires and this peach kissed grilled chicken.

When you shop for chicken thighs, do yourself a favor and get boneless. It will save you not only time, but frustration. I have given up on deboning chicken thighs more than once, after a half hour of work that resulted in massacred pieces of chicken that were good for nothing but stir fry. No need to go skinless or trim all the fat. Keeping a bit of fat will help keep the meat moist during grilling. Looking for an easy way to grill? Try the best pellet smoker for preparing perfect chicken on the grill.


Peach Balsamic Grilled Chicken

  • Yield: 4-6 Servings 1x


  • 12 pounds chicken thighs
  • 3 tablespoons peach white balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 5 basil leaves, chopped
  • 1/2 teaspoon garlic powder
  • Juice from 1 lemon
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper


  1. Place all ingredients in a gallon sized Ziploc bag and seal. With chicken sealed in the bag, work marinade into meat. Let sit in the refrigerator for at least an hour, up to 24 hours.
  2. Grill over medium heat until cooked through, about 5 minutes on each side. Use a meat thermometer to ensure chicken is properly cooked.


My love affair with food began on stepstools in the kitchens of the women in my family. Handing my great-grandmother carrots to grate for coleslaw, licking the beaters covered in my grandmother’s peanut butter frosting, and watching my mother cook up Italian dishes covered in cheese. To this day, I love cheese. Besides cheese, I love painting, ocean air, and the smell of tar after it’s rained. My husband Josh and I have created a little suburban farm with our Layla-Bug, a ridiculously hyper dog, and a one-eyed chicken. Someday, we hope to upgrade to a real country farm.

1 Comment

  1. It is too dang cold to grill yet. Mad props for getting out there already! I love the use of the peach white balsamic in this recipe…that stuff is heavenly, but I have no clue what I’d do with it. Using it in a marinade is such a great idea. I

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