If you are a balsamic vinegar lover, you will want to make this wonderful chicken and peach recipe, be sure and use fresh peaches. Photo courtesy of
Betty Crocker website.
Grilled Balsamic Chicken and Peaches Recipe
Recipe Type:
Poultry,
Balsamic Vinegar,
Peaches,
Chicken
Yields: 4 servings
Prep time: 25 min
Cook time: 50 min
Ingredients:
1 cup commercial-grade
balsamic vinegar
1/4 cup molasses
2 tablespoon coarsely-ground
black pepper
1/2 cup roughly-chopped fresh
basil leaves
3 to 4 cloves
garlic, minced
1/4 cup
extra-virgin olive oil
Coarse
salt and freshly-ground pepper, to taste
4 fresh peaches, skinned, halved, and pitted
* The U.S. Department
of Agriculture, as well as food agencies in the United Kingdom and elsewhere,
advises against washing poultry. Rinsing chicken will not remove or kill much
bacteria, and the splashing of water around the sink can spread the bacteria
found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively
destroys the most common culprits behind food-borne illness.
Preparation:
In a small saucepan over medium-high heat, bring balsamic vinegar to a boil; reduce heat and let simmer until the vinegar is
reduced by 1/2, approximately 20 to 25 minutes. Stir in molasses and black pepper. Remove from heat and set aside.
In a medium bowl, combine basil, garlic, and olive oil. Rub chicken breasts with
the basil mixture; sprinkle with with salt and pepper.
Preheat
Barbecue grill (spray grill with vegetable-oil cooking spray). Place chicken onto hot grill and brush with
balsamic vinegar glaze. Cover barbecue with lid, open any vents, and cook 20 to 30 minutes or until a
meat thermometer registers an
internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife); turning and basting several times.
This
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Thermapen Thermometer.
Just before chicken is fully cooked, place the
peaches on the grill (cut side down). Brush the top side of the peaches. Grill
until they are lightly browned, approximately 2 minutes. turn them over, brush
the cut side with the balsamic glaze and continue to cook for another 2 minutes.
Remove from chicken and peaches from the grill, transfer onto a serving platter, and serve immediately.
NOTE: Peaches may be served whole or sliced with the chicken breasts.
Makes 4 servings.
