Grilled chicken thighs are infused with sweet and tangy flavors from pickled peaches, creating a delicious harmony of tastes. This dish is perfect for summer grilling or any time you're craving a unique twist on classic grilled chicken.

Ingredients: 8 bone-in, skin-on chicken thighs. Salt and black pepper to taste. 1 cup apple cider vinegar. 1/2 cup water. 1/4 cup honey. 1 teaspoon whole black peppercorns. 1 teaspoon mustard seeds. 1 teaspoon red pepper flakes. 4 ripe peaches, sliced. 2 tablespoons olive oil. Fresh parsley for garnish.

Instructions: Season chicken thighs with salt and pepper. In a saucepan, combine apple cider vinegar, water, honey, black peppercorns, mustard seeds, and red pepper flakes. Bring to a boil. Add sliced peaches to the boiling mixture and cook for 2 minutes. Remove peaches from the liquid and set aside. Reserve the liquid for basting. Preheat grill to medium-high heat. Brush chicken thighs with olive oil and place on the grill. Cook for 6-8 minutes per side, or until internal temperature reaches 165F 75C, basting occasionally with the reserved pickling liquid. Once chicken is cooked through, remove from grill and let rest for a few minutes. Serve grilled chicken thighs topped with pickled peaches and garnish with fresh parsley. Enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

These Vegetable Kabobs are a perfect addition to your barbecue or picnic. They are loaded with colorful and flavorful vegetables, marinated in a zesty blend of olive oil, balsamic vinegar, and seasonings. Grilled to perfection, they are a crowd-pleaser for veggie lovers and make a great side dish for any occasion.

Ingredients: 2 bell peppers, cut into chunks. 1 zucchini, sliced into rounds. 1 red onion, cut into wedges. 8 cherry tomatoes. 8 button mushrooms. 1/4 cup olive oil. 2 tablespoons balsamic vinegar. 2 cloves garlic, minced. 1 teaspoon dried oregano. Salt and pepper to taste. Wooden skewers, soaked in water.

Instructions: In a bowl, combine olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and pepper to create a marinade. Thread the prepared vegetables onto the soaked wooden skewers, alternating between different vegetables for variety. Place the vegetable kabobs in a shallow dish and brush them generously with the marinade, ensuring they are well-coated. Cover the dish and refrigerate for at least 30 minutes, allowing the flavors to meld. Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking. Grill the vegetable kabobs for about 10-15 minutes, turning occasionally until they are charred and tender. Remove the kabobs from the grill and let them cool slightly before serving. Serve the vegetable kabobs hot with your favorite dipping sauce or as a side dish. Enjoy your delicious and healthy vegetable kabobs!

Prep Time: 20 minutes

Cook Time: 15 minutes

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