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.
