Gingery Grilled Chicken Thighs with Charred Peaches

1. Marinate the Chicken

In a small bowl, whisk together the balsamic vinegar, grated ginger and its juice, and a pinch of kosher salt. In a larger bowl or a resealable bag, combine the chicken thighs, thyme sprigs, and finely grated garlic. Pour in the soy sauce and lime juice, then add the vinegar-ginger mixture. Ensure the chicken is well-coated, and marinate for at least 2 hours, or overnight in the refrigerator.

2. Prepare the Peaches

Melt the butter and stir in the chopped thyme or rosemary, along with honey. Brush this mixture over the peach halves. Grill the fruit for 2 to 4 minutes on each side, until the skin begins to pull back and the flesh is tender.

3. Grill the Chicken

Preheat the grill or broiler on high. Lightly brush the marinated chicken thighs with olive oil and grill each side for 4 to 6 minutes, until the meat is browned and juicy.

4. Serve the Dish

Arrange the grilled chicken thighs and charred peaches on a platter. Drizzle with the remaining balsamic vinegar and a bit of olive oil. Optionally, add a dollop of plain whole-milk yogurt on the side. Sprinkle with thinly sliced scallions, torn fresh basil, and a final sprinkle of flaky sea salt.