Summer is in full swing and the temperature is rising much higher than I prefer (it’s been in the high 90s – 100s for a while now). However, the perks about the higher temps is that it’s grilling season and all the fresh summer fruits and veggies are in abundance. Balsamic vinegar, peaches, and basil are ingredients that just sing together, so it’s a no brainer to throw them all together. The thing I love so much about this recipe is you can easily switch it up while keeping the flavors the same. We love a good taco in our house, so that’s what I made on this particular night, but it’s equally as delicious with just the grilled balsamic chicken thighs topped with sweet peach salsa, or a yummy marinated chicken sandwich with grilled peaches and some arugula – chef’s kiss. There are so many different variants. Also, bonus points because my daughter loves this – so it’s toddler approved! So, without further ado, here is our favorite summertime balsamic chicken with peach salsa & basil crema.

Balsamic Chicken with Peach Salsa & Basil Crema

The perfect summer grill recipe bursting with vibrant flavors. Feel free to mix up the delivery – from tacos, to a juicy sandwich, to a simple but delicious grilled meal, this balsamic marinated chicken recipe with fresh peaches and basil will be a hit no matter how you serve it.

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Prep Time 1

Cook Time 15

Course dinner, lunch

Servings 4

Ingredients

for the marinade

5 large boneless chicken thighs
1/3 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 cloves garlic, chopped
1/2 tsp salt
1/4 tsp fresh cracked black pepper

for the peach salsa

3 yellow peaches, chopped
2 avocados, chopped
1/3 cup red onion, diced
1 jalapeno, diced
1/2 bunch cilantro, chopped
1 lime, juiced
salt & pepper, to taste

for the basil crema

1 large bunch basil
2 cloves garlic
1 cup greek yogurt (or sour cream)
1/4 cup mayo
2 limes, juiced
salt & pepper, to taste

Instructions

Mix all the marinade ingredients together and add them to a gallon ziploc bag with the chicken thighs. Marinate overnight.
Make the peach salsa by mixing all the ingredients together in a large bowl. Salt and pepper to taste.
Put all the ingredients for the basil crema into a blender and blend until smooth.
Grill the chicken thighs over medium heat for about 6 minutes on each side. Make sure the temp is 165°F before removing from the grill. Let the chicken rest for 5-10 minutes before chopping it into bite-sized pieces.
Assemble your tacos and enjoy with a drizzle of basil crema over everything.

Balsamic Chicken with Peach Salsa & Basil Crema