Melba Wilson’s Peach Grilled Chicken

• 4 boneless, skinless chicken breasts
• 3 peaches, halved and pitted
• 2 tablespoons olive oil, plus more for grilling peaches
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 3 tablespoons or a rub smoked paprika, garlic powder, onion powder, salt, and black pepper
• Salt and black pepper, to taste
• Fresh thyme and basil, for garnish

1.)Make marinade: In a medium bowl, whisk together the olive oil, honey, Dijon mustard, apple cider vinegar.
2.) Coat the chicken breasts with half of the marinade and refrigerate for 20–30 minutes. Reserve the remaining marinade for serving.
3.) Preheat the grill to medium-high heat. Grill the chicken breasts for 6–8 minutes per side, or until the internal temperature reaches 165°F.
4.) Lightly brush the peach halves with olive oil. Place them cut-side down on the grill and cook for 2–3 minutes, until lightly charred and caramelized.
5.) Arrange the grilled chicken and peaches on a serving platter. Drizzle with the reserved sauce and garnish with fresh thyme and basil before serving.