Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 large fresh peaches, sliced into thick wedges
- 8 oz fresh mozzarella cheese, sliced or pearls
- 1/4 cup balsamic glaze
- 1/2 cup fresh basil leaves, chiffonade
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
- 1 teaspoon garlic powder
- Wood pellets or chips (hickory or fruitwood recommended)
Instructions
- Pat the chicken breasts dry with paper towels. Rub each side with olive oil, then season evenly with salt, black pepper, and garlic powder. Let the chicken sit at room temperature for about 10 minutes while you prep the grill.
- Set your woodfire grill or smoker to 375°F (190°C). If using a pellet grill, ensure your hopper is full of fruitwood pellets like peach or apple to complement the ingredients. Allow the grill to preheat fully for at least 15 minutes.
- Place the seasoned chicken breasts directly on the grill grates. Cook for about 6 to 8 minutes per side. During the last 5 minutes of chicken cooking, place the peach wedges on the grill. Sear the peaches until they have visible grill marks and have softened slightly.
- Once the chicken reaches an internal temperature of 160°F, place two to three grilled peach wedges on top of each breast. Layer the fresh mozzarella slices over the peaches. Close the grill lid for 2 to 3 minutes until the cheese is melted and bubbly.
- Remove the chicken from the grill when the internal temperature reaches 165°F. Transfer to a platter and let the meat rest for 5 minutes. Just before serving, drizzle with balsamic glaze and garnish generously with fresh basil.
- Cook Time: 40 minutes