Grilled Chicken and Peaches

A dish great for summer

Grilled Chicken and Peaches, Image by Rachel Johnson

GRILLED CHICKEN AND PEACHES

Don’t skip the marinade; it makes the chicken moist and adds flavor.

MAKES: 4 SERVINGS

TOTAL TIME: 45 MINUTES PLUS OVERNIGHT MARINATE

4 (6-ounce) skinless, boneless chicken breasts

1/3 cup bottled Italian vinaigrette

3 ripe but firm peaches, pitted and cut into wedges

2 tablespoons vegetable oil, divided

1/2 teaspoon Kosher salt

1/2 teaspoon pepper

2 tablespoons chopped Italian parsley

1. Place chicken breasts in a resealable plastic bag; add vinaigrette, rolling chicken gently in bag to coat completely in marinade. Chill preferably overnight but for at least 2 hours.

2. Allow chicken to come to room temperature at least 15 minutes. Transfer chicken to plate, discarding any extra marinade.

3. In a bowl, toss peaches in 1 teaspoon vegetable oil, 1/2 teaspoon salt and 1/2 teaspoon pepper.

4. Heat grill to medium-high heat; brush grates with remaining oil. Grill chicken until cooked through (about 5 to 6 minutes per side). Grill peaches until slightly charred (about 2 minutes per side).

5. Allow chicken to rest at least 10 minutes before serving with peaches. Garnish chicken with parsley.

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