6 boneless, skinless chicken breasts
2 Tbs balsamic vinegar
1 Tbs maple syrup
4 Tbs olive oil
1 tsp salt
1/4 tsp ground black pepper
6 ripe, firm peaches, cut in half, pit removed
2 large sweet onions, cut into 1/4 inch rings
4 Tbs orange juice
2 Tbs olive oil
2 Tbs finely chopped fresh rosemary plus 6 sprigs for garnish
Rinse and dry chicken breasts. Place in large mixing bowl or 9x13 glass baking pan. Combine the balsamic vinegar, maple syrup, olive oil, salt and pepper, and pour over chicken. Turn pieces of chicken to coat thoroughly with marinade. Cover tightly and let sit for 2 - 24 hours, turning several times.
Toss peaches and onion rings with orange juice, olive oil, and rosemary. On your pre-heated charcoal or gas grill (medium-high heat), place the chicken breasts cooking on each side for 5 minutes or until done. Grill peaches and onions until tender and slightly charred. Serve chicken with peach halves and top generously with grilled onions. Garnish with fresh rosemary sprigs. Serves 6.