Grilled Balsamic Chicken with Peaches

Grilled Balsamic Chicken with Peaches

Serves 6

Skinless chicken breasts, marinated in balsamic vinegar and maple syrup, are grilled along with sweet onions and halved peaches, all crowned with fresh rosemary.

  • 2 tablespoons balsamic vinegar
  • 1 tablespoon maple syrup
  • 6 tablespoons olive oil
  • Salt and pepper, to taste
  • 6 skinless, boneless chicken breasts halves
  • 6 ripe, firm peaches, halved and pitted
  • 2 large sweet onions, thickly sliced
  • 1/4 cup orange juice
  • 2 tablespoons finely chopped rosemary, plus 6 sprigs for garnish
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Put vinegar, maple syrup, 1/4 cup of the oil, salt and pepper into a wide, shallow dish and whisk to combine. Add chicken, turn to coat, cover and refrigerate for at least 2 hours or overnight, turning several times.

Prepare a charcoal grill or heat a gas grill to medium high heat. Toss peaches and onions with orange juice, remaining 2 tablespoons oil, chopped rosemary, salt and pepper in a large bowl; set aside. Remove chicken from marinade and grill about 5 minutes per side, or until just cooked through. Transfer to a large plate and cover to keep warm. Grill peaches and onions until tender and slightly charred, then transfer to plate with chicken. Garnish with rosemary sprigs and serve.

Nutritional Info: 
Per Serving:280 calories (140 from fat), 16g total fat, 2.5g saturated fat, 35mg cholesterol, 420mg sodium, 21g carbohydrate (3g dietary fiber, 14g sugar), 15g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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