Grilled Balsamic Chicken Thighs with Peaches and Burrata

This grilled balsamic chicken with peaches and burrata is a summer showstopper. Equal parts savory, sweet, and creamy. Juicy chicken thighs are marinated in a tangy balsamic-honey mixture, then grilled alongside ripe peaches until caramelized and golden. Everything gets layered over arugula and finished with torn burrata and a drizzle of balsamic glaze for a dish that’s fresh, flavorful, and surprisingly easy to pull together. This recipe is part of my 90-minute Summer Dinner Party!

Grilled Balsamic Chicken Thighs with Peaches and Burrata ingredients:

Chicken Thighs: Boneless, skinless chicken thighs are the juicy, flavorful base of this recipe. They hold up beautifully on the grill, developing crispy, caramelized edges while staying tender on the inside. Their richness pairs perfectly with the sweet and tangy balsamic marinade. Plus, they’re forgiving to cook—less likely to dry out than chicken breasts, especially over high heat.

Peaches: Peaches bring a natural sweetness and slight acidity that balances the savory depth of the grilled chicken. When grilled, their sugars caramelize and the fruit softens, adding a juicy contrast to the meat and creamy burrata. Choose firm-but-ripe peaches so they hold their shape and don’t fall apart on the grill. Their summery flavor makes this dish feel fresh and seasonal.

Burrata: Burrata adds an indulgent, creamy element that brings the whole dish together. Its delicate outer shell gives way to a soft, milky center that melts slightly when placed on the warm chicken and peaches. It adds richness without heaviness and contrasts beautifully with the charred flavors from the grill. Break it apart just before serving so everyone gets a bit in each bite.

Balsamic Vinegar: Balsamic vinegar is the bold, tangy foundation of both the marinade and optional glaze. Its deep, slightly sweet acidity helps tenderize the chicken while infusing it with rich flavor. On the grill, it helps create a gorgeous golden-brown crust. A final drizzle of balsamic glaze takes the whole dish up a notch—optional, but highly recommended.

Honey: Honey is the sweet backbone of the marinade, adding depth and helping the chicken caramelize as it grills. It also echoes the sweetness of the peaches, tying the whole dish together with a cohesive flavor profile. In the marinade, it balances the acidity of the balsamic and adds that glossy, sticky finish everyone loves.

Grilled Balsamic Chicken Thighs with Peaches and Burrata

Recipe by Jenn Lueke

5.0 from 15 votes

Servings

Adjust servings

+

–

6

servings

Prep time

30

minutes

Cooking time

20

minutes

This grilled balsamic chicken with peaches and burrata is a summer showstopper. Equal parts savory, sweet, and creamy. Juicy chicken thighs are marinated in a tangy balsamic-honey mixture, then grilled alongside ripe peaches until caramelized and golden. Everything gets layered over arugula and finished with torn burrata and a drizzle of balsamic glaze for a dish that’s fresh, flavorful, and surprisingly easy to pull together. This recipe is part of my 90-minute Summer Dinner Party!

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Ingredients

• For the Marinade (yields 1 cup)

• 1/3 cup balsamic vinegar

• 1/4 cup olive oil, plus additional for cooking

• 1/4 cup honey

• 2 garlic cloves, finely minced

• 2 teaspoons kosher salt

• 1 1/2 teaspoons dried oregano

• 1 teaspoon ground black pepper

• For the Chicken Thighs

• 2 pounds boneless, skinless chicken thighs

• 4 yellow peaches

• 3 ounces arugula

• 8 ounces burrata cheese

• 3 tablespoons balsamic glaze, for topping (optional)

Directions

• Add the vinegar, honey, oil, garlic, salt, oregano, and black pepper to a small bowl or jar and whisk or shake to combine. Pour the marinade into a large bowl or container.
• Add the chicken to the bowl or container with the marinade. Use clean hands to evenly mix and cover the chicken in the oil and spices. Cover and set in the refrigerator to marinate for at least 30 minutes, or up to 12 hours.
• Cut each of the four peaches in half, remove the pits, and slice into 1/2-inch thick slices (avoid making the slices too thin, or they’ll be difficult to grill). Add to a bowl and toss with a drizzle of olive oil.
• Heat a grill to medium-high heat and place the marinated chicken (leaving behind the liquid in the bowl) evenly spaced apart on the grill grates. Cook until crisp on the outsides and fully cooked, about 20 minutes, flipping halfway through. At the same time, place the peach slices evenly spaced apart on the grill grates and cook until soft with light grill marks, about 6 minutes, flipping halfway through. Remove everything from the grill and brush lightly with a few tablespoons of balsamic glaze and a basting brush (if using).
• Assemble on a serving dish with arugula on the bottom, then the chicken and peaches, and the burrata dispersed throughout on top (option to serve plated immediately with four even servings). Top with an additional drizzle of balsamic glaze, if desired, and serve.

Notes

• Storage: Refrigerate the chicken, burrata, and peaches in separate sealed containers for up to 3 days.
• Reheating: Heat the chicken and peaches on a skillet or grill until warm.
• Lay the chicken thighs flat so they cook quicker, if you leave your thighs as is, they will take 30 to 40 minutes to fully cook.
• Chicken Thighs: Swap for chicken breasts or steak (if you’re feeling fancy!)
• Burrata: Swap for a mozzarella ball or crumbled goat cheese.
• Peaches: For a savory option, swap for zucchini, summer squash, or bell peppers, diced into 2-inch pieces.

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