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 oil4 whole boneless and skinless chicken breasts*
Coarse salt and freshly-ground pepper, to taste
4 fresh ripe 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.
** Cut the peaches following the natural line that circles the fruit.
Balsamic Glaze: 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. 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 with some Balsamic Glaze. Grill just until they are lightly browned, approximately 2 minutes. Turn the peaches over, brush the cut side with the balsamic glaze and continue to cook for another 2 minutes.
Remove the 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.