4 boneless, skinless chicken breasts
1/2 cup Arbequina Extra Virgin Olive Oil
1/2 cup Peach Balsamic Vinegar
1 Tbl Dijon mustard
1 tsp Honey
1/2 tsp salt
1 cup fresh or frozen peaches, mashed
1/8 tsp ground black pepper
1/2 tsp garlic, crushed
1 Tbl fresh thyme

This simple grilled weeknight meal is special and worth serving to guests. The marinade gets a one-two punch of peach from fresh peaches and our Peach White Balsamic Vinegar. Thyme, mustard and honey round out the marinating mixture which  helps the lean boneless, skinless chicken breasts achieve full flavor. Serve these with a side of sweet potatoes and Cole slaw. Simply delish! 


1.Heat grill to medium-high and if using charcoal, create a cooler zone. Remove the chicken from the marinade and grill on one side until golden brown with distinctive grill marks. Flip and lower heat (or move to cooler zone.)
2.Continue cooking on second side until completely cooked through, firm to the touch, opaque white throughout with no visible pink and the juices run clear when pierced - about 8 minutes.
3.Optional: The marinade can be used as a basting sauce or drizzle; however, for food safety reasons, it must be boiled on the stovetop for 2 minutes. This process will both rid harmful bacteria from the marinade and reduce it to a glazing consistency.

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