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Peach Balsamic Grilled Chicken

Peach balsamic grilled chicken with a sweet-tart marinade and a deeply caramelized balsamic peach glaze. Bone-in, skin-on thighs grill until mahogany and char-marked, with internal doneness at 165°F.
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Prep Time 15 minutes
Cook Time 25 minutes
marinating 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 bone-in skin-on chicken thighs Thighs for best caramelized skin and juicy interior.
Peach balsamic marinade & glaze
  • 3 ripe peaches, pureed Puree until smooth; contributes fruit sweetness and color to the glaze.
  • 3 tbsp balsamic vinegar Forms the tangy base of the glaze.
  • 2 tbsp olive oil Helps the marinade coat and promotes browning.
  • 2 tbsp honey Adds sticky sweetness for caramelization.
  • 2 cloves garlic, minced Brings savory depth to the fruit-balsamic mix.
  • 1 tsp dried thyme Herbal warmth that plays well with peaches.
  • 0.5 tsp salt Seasoning for balanced flavor.
  • 0.25 tsp black pepper Adds mild heat and fragrance.

Equipment

  • 1 grill

Method
 

Make the peach balsamic marinade
  1. Blend pureed peaches with balsamic vinegar, olive oil, honey, minced garlic, dried thyme, salt, and black pepper until smooth.
Marinate
  1. Marinate the bone-in skin-on chicken thighs in the peach balsamic mixture for 30 minutes to 4 hours in the refrigerator.
Preheat and grill
  1. Preheat the grill to medium-high heat.
  2. Grill the chicken thighs for 20-25 minutes, turning every 5 minutes, until the internal temperature reaches 165°F and the glaze caramelizes and darkens to a deep mahogany.
Rest and serve
  1. Let the chicken rest 5 minutes before serving so the juices settle.
  2. Garnish with fresh basil and serve with grilled peach halves if desired.

Notes

Pro tip: keep turning every 5 minutes so the peach glaze caramelizes evenly without scorching. Refrigerate marinated chicken up to 4 hours before grilling; leftover cooked chicken keeps 3-4 days in the fridge. Freezing is not recommended for the finished, glazed texture. For a gluten-free and dairy-free variation, no ingredient swaps are needed—just confirm any grill-side accompaniments are gluten-free.