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.