Recipe Detail

Gingery Balsamic Grilled Chicken Thighs with Grilled Peaches

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Rating : 5

  • Brief Description

    Gingery balsamic grilled chicken thighs and grilled peaches; perfect for sharing with company.

  • Main Ingredient

    chicken thighs

  • Category:  Poultry

  • Cuisine:  American

  • Prep Time:  135 min(s)

  • Cook Time:  20 min(s)

  • Recipe Type:  Public

  • Source:

  • Tags:

    BBQ Grilling

  • Notes:

    Serve with rice, farro or quinoa, drizzling the serving sauce over the rice and basil as well.

  • Posted By:  gardner.marilyn

  • Posted On:  Aug 12, 2022

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Number of Servings:


  1. Chicken
  2. 5 tablespoons - balsamic vinegar
  3. 2 tablespoons - finely grated/minced fresh ginger
  4. - sea salt
  5. 2 1/2 pounds - chicken thighs
  6. 4 sprigs - rosemary, needles removed
  7. 3 cloves - garlic, finely minced
  8. 2 tablespoons - soy sauce
  9. 1 teaspoons - fresh lime juice
  10. 1/2 cups - Greek yogurt, for serving (optional)
  11. 8 - torn fresh basil leaves
  12. Peaches
  13. 2 tablespoons - melted butter
  14. 2 teaspoons - fresh rosemary needles, chopped
  15. 1 teaspoons - honey
  16. 2 - ripe peaches, halved and pitted


Season chicken thighs all over with salt.

In a bowl, mix together balsamic vinegar, minced ginger and a pinch of salt. Set aside 2 tablespoons of this mixture in another bowl for drizzling over dish at the end. To the bowl with the rest of the balsamic vinegar mixture, add the rosemary, garlic, soy sauce and 1 teaspoon of the lime juice. This will be your chicken marinade.

Place the seasoned chicken thighs into a Ziploc bag or a bowl that will hold them all closely together with the marinade. Close the bag or cover the bowl with plastic wrap and allow the chicken thighs to marinate in the fridge for 1 to 2 hours, turning them at around the halfway mark, to allow both sides of the chicken to have time resting in the marinade.

Light and pre-heat the grill.

Prepare the peaches: in a bowl combine melted butter, rosemary and honey. Brush peaches with herbed honey butter mixture. Grill over direct heat until you have grill marks, about 2-4 minutes per side; transfer them to a serving platter and brush with more herbed honey butter. Sprinkle with sea salt.

Remove chicken from marinade and grill until charred and browned, about 6-8 minutes per side.

Spoon and smear a big serving spoon of yogurt on each plate, and place chicken thigh on top of yogurt, and peach beside chicken. Drizzle with reserved balsamic ginger serving sauce. Sprinkle with chopped basil leaves.




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