Juicy balsamic-marinated chicken topped with smoky peach salsa, creamy burrata, fresh basil, and a sweet balsamic glaze. This summer-inspired dish is the perfect combination of sweet, tangy, smoky, and creamy.

Recipe Details

• Prep time: 25 minutes, plus marinating time

• Cook time: 20–30 minutes, depending on chicken thickness and smoking time

• Total time: Approximately 1 hour, plus marinating

• Servings: 4

Ingredients

For the Balsamic Chicken

• 2 lbs chicken thighs

• ½-1 cup balsamic vinaigrette or balsamic marinade

• 1 tablespoon olive oil, if needed for cooking

• Salt and freshly ground black pepper, to taste

For the Smoked Peach Salsa

• 3 ripe peaches, halved and pitted

• 1 red bell pepper

• 1-2 shallots 

• 1 jalapeño, seeds removed or retained to taste

• Juice of 1 lime

• ¼ cup fresh basil, chopped, plus extra for garnish

• Salt, to taste

For Assembly

• 4 balls of fresh burrata, torn into pieces

• 2–3 tablespoons balsamic glaze, or to taste

• Additional fresh basil leaves

Instructions

1. Marinate the Chicken

Place the chicken breasts in a bowl or resealable bag with the balsamic marinade. Turn to coat evenly and refrigerate for at least 30 minutes, or up to 4 hours.

Remove the chicken from the refrigerator shortly before cooking. Let excess marinade drip off and season with salt and pepper as needed.

2. Smoke the Peaches and Vegetables

Preheat your smoker to approximately 225–250°F.

Place the peach halves, bell pepper, and jalapeño on the smoker in a cast iron. Smoke until the peaches are softened and fragrant and the peppers have developed a smoky, slightly charred exterior, approximately 20–40 minutes depending on the smoker and the size and ripeness of the produce.

Remove from the smoker and allow to cool enough to handle.  Add the peaches, peppers, onions, basil and lime into a blender.  add salt to taste!

3. Make the Smoked Peach Salsa

Combine the diced smoked peaches, bell pepper, and jalapeño in a bowl. Add the fresh lime juice, chopped basil, and salt to taste.

Stir gently to combine, keeping some texture in the peaches. Taste and adjust the lime, salt, or jalapeño as desired.

Set aside to allow the flavors to meld while you cook the chicken.

4. Cook the Balsamic Chicken

Preheat a grill or skillet to medium-high heat. Lightly oil the cooking surface if needed.

Cook the marinated chicken until nicely browned and cooked through, turning as needed. Cooking time will depend on the thickness of the breasts and the cooking method. The thickest part of each breast should reach an internal temperature of 165°F.

Transfer the chicken to a plate and let it rest for about 5 minutes before serving.

5. Assemble the Chicken

Arrange the chicken breasts on a serving platter. Spoon a generous amount of smoked peach salsa over each piece.

Tear the burrata into creamy pieces and distribute it over the chicken and salsa. Finish with fresh basil leaves and a generous drizzle of balsamic glaze.

Serve immediately while the chicken is warm and the burrata is cool and creamy.

Tips for the Best Peach Burrata Chicken

Choose ripe but firm peaches. They should be sweet and fragrant but sturdy enough to hold their shape when smoked and diced.

Adjust the smoke to your taste. Peaches absorb smoke quickly, so start checking them early. You want a smoky sweetness rather than an overpowering smoke flavor.

Control the heat. Removing the jalapeño seeds and ribs will give you a milder salsa. Leave some in if you prefer a little more kick.

Use fresh burrata. Tear it open just before serving so the creamy center spreads over the warm chicken and peach salsa.

Finish with balsamic glaze, not extra marinade. The glaze provides a concentrated sweet-tart finish. Discard any marinade that has contacted raw chicken rather than using it as a finishing sauce.