1 cup Traditional balsamic vinegar.
1/4 cup molasses
2 tablespoon coarsely-ground black pepper
1/2 cup roughly-chopped fresh basil
3 to 4 cloves, garlic minced
1/4 cup extra virgin olive oil 4 whole boneless and skinless chicken breasts*
Coarse salt and freshly-ground pepper, to taste
4 fresh ripe peaches, skinned, halved, and pitted**
Balsamic Glaze: In a small saucepan over medium-high heat, bring balsamic vinegar to a boil; reduce heat and let simmer until the vinegar is reduced by 1/2, approximately 20 to 25 minutes. Stir in molasses and black pepper. Remove from heat and set aside.
In a medium bowl, combine basil, garlic, and olive oil. Rub chicken breasts with the basil mixture; sprinkle with with salt and pepper.
Preheat Barbecue grill (spray grill with vegetable-oil cooking spray). Place chicken onto hot grill and brush with balsamic vinegar glaze. Cover barbecue with lid, open any vents, and cook 20 to 30 minutes or until a internal temperature of 165 degrees F. (juices will run clear when cut with the tip of a knife); turning and basting several times. just before chicken is fully cooked, place the peaches on the grill (cut side down). Brush the top side of the peaches with some Balsamic Glaze. Grill just until they are lightly browned, approximately 2 minutes. Turn the peaches over, brush the cut side with the balsamic glaze and continue to cook for another 2 minutes.
Remove the chicken and peaches from the grill, transfer onto a serving platter, and serve immediately.
Make your sliders irresistible.
Ingredients: 1 lb ground beef, made into 8 patties
1/2 jar Terrapin Ridge Farms Hot Pepper Bacon Jam
4 slices Provolone, cut in half
Frozen Onion Rings, cooked
8 slider sized buns
Salt and pepper to taste
Directions: Heat a large nonstick skillet over medium-high heat. Cook burgers in the hot skillet until they have browned one side. Flip burgers and spread Terrapin Ridge Farms Hot Pepper Bacon Jam on the cooked side. Add a slice of provolone. Continue cooking until the burgers are cooked through. Place on slider bun and top with an onion ring. If you have leftover onion rings dip them in the remaining Hot Pepper Bacon Jam - Yum!