Grilled Peach and Basil Chicken with Honey-Lime Glaze

• 4 boneless, skinless chicken breasts (about 6 ounces each)
• 2 large ripe peaches, halved and pitted
• 2 tablespoons olive oil
• 3 tablespoons honey
• Juice and zest of 1 lime
• 1/4 cup fresh basil leaves, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste

Instructions

1. In a small bowl, whisk together honey, lime juice, lime zest, minced garlic, chopped basil, olive oil, smoked paprika, salt, and pepper to create the honey-lime glaze.
2. Place the chicken breasts in a shallow dish or zip-top bag and pour half the honey-lime glaze over them. Reserve the other half for glazing during cooking and serving. Marinate chicken for at least 10 minutes (up to 2 hours) in the refrigerator.
3. Preheat the grill to medium-high heat (about 400°F). Oil the grill grates lightly to prevent sticking.
4. Place chicken breasts on the grill and cook for 5-6 minutes per side, brushing with reserved glaze halfway through. Chicken should reach an internal temperature of 165°F.
5. At the same time, place peach halves cut-side down on the grill. Grill for about 3-4 minutes until caramelized with grill marks, turning once as needed but gently to avoid breaking the fruit apart.
6. Remove the chicken and peaches from the grill. Let the chicken rest for 5 minutes before slicing.
7. Serve the grilled chicken topped with caramelized peach halves and drizzle with any remaining honey-lime glaze. Garnish with extra fresh basil if desired.

Chef tips

• If you don't have fresh peaches, nectarines or apricots make a tasty substitute for grilling.
• Use a meat thermometer to ensure the chicken is perfectly cooked—juicy and safe to eat.
• If you lack fresh basil, try substituting with fresh mint or cilantro for a different fresh twist.
• For a smoky flavor boost, add a dash of chipotle powder or smoked paprika in the marinade.