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+ servings

Peach & Basil Grilled Chicken

You could double the marinade recipe and use the extra as a sauce for the chicken. Just heat all ingredients to boiling and allow to thicken.

For the Traeger you can use either Apple or Mesquite pellets.

Servings 4 servings


  • 4 boneless skinless chicken breasts
  • 1/2 cup fresh basil leaves chopped
  • 4 peaches halved with pit removed


  • 1/2 cup peach preserves no sugar added Farmers Market or homemade
  • 1/2 cup olive oil
  • 1/4 cup Apple Cider Vinegar
  • 3 tbsp lemon juice
  • 2 tbsp course grain dijon mustard
  • 1 garlic clove crushed
  • splash of Franks red hot sauce
  • 1/2 tsp sriracha salt found at Harmons regular salt will also work
  • 1/4 tsp pepper


  1. Wash and rinse chicken, set aside.
  2. Lightly spray peaches with olive oil, set aside.
  3. Combine marinade ingredients and whisk well. Reserve 1/4-1/2 cup for basting.
  4. Add chicken and remaining marinade to a ziploc bag and marinate for at least 2 hours.
  5. Remove chicken and discard marinade.
  6. Heat grill to medium or if using a Traeger heat to 350 degrees.
  7. Add chicken and peaches to grill.
  8. Turn chicken once halfway through cook time.
  9. Baste chicken with remaining marinade for the last five minutes.
  10. Chicken is done when an internal thermometer reaches 170 degrees. About 25-30 minutes.
  11. Pull peaches off when heated through.
  12. Pull chicken off, sprinkle with fresh basil and allow to set for two minutes.
  13. Slice each peach halve into thirds and serve with chicken.
  14. Take a bite of chicken, basil and peach all at once and enjoy!