Grilled Chicken and Peaches

The time had come to really cook something in my new Brooklyn kitchen.  It didn't have to be super-fancy or difficult, but it had to involve more steps than throwing hot dogs into the grill pan for the Fourth of July. But, since it is summer and I am deeply enamored with my grill pan, I wanted to make something in it.

Enter Bon Appétit.  I have a strange relationship with this magazine, since I want to dislike it because it replaced my Gourmet subscription after Gourmet went under, but it is simply TOO GOOD for me to maintain ill will.  Plus, the recipes are significantly more user-friendly than Gourmet's ever were.  Not that it means I will forgive Condé Nast for the death of Gourmet, but it softens the blow.

So, to make a long story short, I made one of the recipes out of Bon Appétit's July grilling issue and it was easy, tasty, and quick.  Now I'm going to share.

A quick note: For the apartment-bound without a grill, a grill pan is an amazing alternative.  Basically, it's a heavy cast-iron pan with grill-like ridges.  I have a Cuisinart model that was about $30 and it's one of the best investments I've made, kitchen-wise.  Cleaning it is a little bit of a trick, but a wet paper towel and some elbow grease will handily get off the caked-on burned stuff.