If you are a balsamic vinegar lover, and you want to make this wonderful chicken and peach recipe, be sure and use fresh peaches.

Check out more great Poultry Recipes and how to Brine Poultry for a moister and tastier dish.

Don't forget to check out my Grilled Balsamic Chicken and Peaches dinner menu which includes this wonderful Grilled Balsamic Chicken and Peaches.

Grilled Balsamic Chicken and Peaches

1 cup 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
4 whole boneless and skinless chicken breasts*
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.

In a small saucepan over medium-high heat, bring balsamic vinegar to a boil; reduce heat and let simmer until the vinegar is reduced bay 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°F (juices will run clear when cut with the tip of a knife); turning and basting several times.

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.