Grilled Chicken with Stoned Fruit

My good friend JoAnna McAllister has been telling me about this recipe for years...literally. I had never made it because I was scared off by the fact that it called for chicken THIGHS and not breasts--I know, I am a wimp. Plus, my hubby isn't a fan of meat with fruit. But after talking with JoAnna on the phone recently, she talked me into at least trying it and promised I would like it. I did.

Grilled Chicken with Stoned Fruit
(thanks to JoAnna McAllister--don't know where she got it from, though)


2 lbs. chicken thighs (I used boneless & skinless)
1/4 c. EVOO
4+ cloves of garlic, minced
2 Tblspn. worcestershire sauce
2 Tblspn. dijon mustard
1 Tblspn. sweet smoked paprika
1 Tblspn. tabasco sauce

Mix above ingredients together and marinate chicken (I put it in a bag for about an hour).
Grill until juices run clear.

Peaches (however many you will eat), cut in half and pit removed
Drizzle with EVOO and sprinkle with salt and pepper.
Grill (do not allow them to touch uncooked chicken) about 5-6 minutes, until grill marks appear

Syrup:
1/2 c. balsalmic vinegar
2 Tblspn. brown sugar
2 sprigs rosemary

Mix above 3 ingredients in small saucepan. Bring to a boil, then reduce to simmer for about 6-7 minutes, until reduced by half.
Drizzle over peaches (and chicken).

Serve chicken & peaches with couscous (or rice) and drizzle with syrup.

YUMMY!