Grilled chicken, peach dessert

I would normally grill chicken thighs instead of breasts, but this is a good recipe for breasts and some kids (and some adults) won’t eat a thigh. The brown sugar in the marinade will give you dark grill marks. The first time I made this, I didn’t think there was enough marinade to save a quarter cup so you might want to double the ingredients. Pounding the breasts a bit will cut down on the cooking time.

Best Grilled Chicken Breasts

1/4 cup balsamic vinegar

3 tablespoons olive oil

2 tablespoons brown sugar

3 cloves garlic, minced

1 tsp dried thyme

1 tsp dried rosemary

4 chicken breasts

Kosher salt

Freshly-ground black pepper

Freshly-chopped parsley, for garnish

In a medium bowl, whisk together balsamic vinegar, olive oil, brown sugar, garlic, and dried herbs, and season generously with salt and pepper. Reserve ¼ cup.

Add chicken to the bowl and toss to combine. Let marinate at least 20 minutes and up to overnight.

Preheat grill to medium high. Add chicken and grill, basting with reserved marinade, until cooked through, 6 minutes per side.

Garnish with parsley before serving.

—kwc—

Mom and Dad bought peaches somewhere recently and they were so good. Here’s a good, easy recipe from Pioneer Woman for those of you who don’t think peaches have quite enough sugar in them.

Peach Dumplings

2 cans crescent rolls

16 peach slices

1-1/2 sticks butter

1-1/4 cups sugar

2 tsp vanilla extract

Ground cinnamon, for sprinkling

1 can Sprite, 7-Up, or Mountain Dew

Extra butter, for the pan

Whipped cream or ice cream, for serving

Butter a 9x13 baking dish. Roll each peach slice in a crescent roll starting on the long side and rolling to the point. Place in the pan.

Melt butter, then add sugar and barely stir. Add vanilla, stir once or twice, then pour the entire mixture over the rolls/peaches in the pan. Pour 3/4 of the can of Sprite around the edges and in the middle of the pan. Sprinkle with cinnamon and bake at 350 for 40 minutes.

Remove from the oven and let sit 10 minutes before serving. Serve with ice cream or whipped cream, and spoon some of the sweet sauces from the pan over the top.