Prep Time: 15 minutes
Marinating Time: 30 minutes
Cook Time: 15 minutes
Total Time: About 1 hour
Servings: 4
A bright, lightly sweet glaze that turns simple grilled chicken into something memorable
Peach Balsamic is often treated like a salad ingredient, but it is especially good when used as a glaze. Its natural sweetness caramelizes over the heat while the acidity keeps the finished dish from becoming heavy.
This recipe pairs Seven Barrels Peach Balsamic Vinegar with extra virgin olive oil, garlic, Dijon mustard, and fresh herbs. The result is juicy grilled chicken with a glossy peach glaze that works just as well for a weeknight dinner as it does for summer entertaining.
Ingredients
For the chicken
- 4 boneless, skinless chicken breasts
- 2 tablespoons Seven Barrels Extra Virgin Olive Oil
- 2 tablespoons Seven Barrels Peach Balsamic Vinegar
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh thyme leaves
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the peach balsamic glaze
- ½ cup Seven Barrels Peach Balsamic Vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 small garlic clove, finely grated
- Pinch of salt
- 1 teaspoon butter, optional
For serving
- Fresh peach slices
- Chopped fresh basil or thyme
- Crumbled goat cheese, optional
Instructions
1. Prepare the chicken
Place the chicken breasts between two pieces of parchment paper and gently pound them to an even thickness. This helps them cook evenly and prevents the thinner edges from drying out.
2. Make the marinade
In a small bowl, whisk together the olive oil, Peach Balsamic, garlic, Dijon mustard, thyme, salt, and pepper.
Place the chicken in a shallow dish or resealable bag. Pour the marinade over it and turn to coat.
Refrigerate for at least 30 minutes and up to 4 hours.
3. Make the glaze
Add the Peach Balsamic, honey, Dijon mustard, garlic, and salt to a small saucepan.
Bring the mixture to a gentle simmer over medium-low heat. Cook for 6 to 10 minutes, stirring frequently, until the glaze has reduced and lightly coats the back of a spoon.
Remove it from the heat. Stir in the butter, if using, for a smoother finish.
The glaze will continue to thicken as it cools.
4. Grill the chicken
Preheat the grill to medium-high heat and lightly oil the grates.
Remove the chicken from the marinade and discard the remaining marinade.
Grill for approximately 5 to 7 minutes per side, depending on thickness, until the internal temperature reaches 165°F.
During the final 2 minutes of cooking, brush the chicken generously with the peach balsamic glaze.
5. Rest and serve
Transfer the chicken to a platter and let it rest for 5 minutes.
Drizzle with additional glaze and garnish with fresh peach slices, basil, thyme, or crumbled goat cheese.
Serving ideas
Serve the chicken with:
- Grilled corn
- Roasted sweet potatoes
- Herbed couscous
- Wild rice
- Grilled asparagus
- A simple arugula salad
- Crusty bread
Chef’s tip
Do not brush the glaze onto the chicken too early. Because the Peach Balsamic contains natural sugars, it can darken quickly over direct heat. Add it during the final few minutes so it caramelizes without burning.
Make it your own
For a little heat, add crushed red pepper or a spoonful of hot honey to the glaze.
For a deeper herb flavor, add rosemary or sage.
For a richer presentation, top the finished chicken with goat cheese and fresh peach slices.
Why Peach Balsamic works so well with chicken
Chicken benefits from ingredients that add both flavor and moisture. Peach Balsamic brings sweetness, acidity, and fruit character in one ingredient.
The vinegar helps balance the richness of the meat, while the peach flavor creates a glaze that feels fresh rather than sugary. It is especially well suited for grilling because the glaze develops a glossy, lightly caramelized finish.
