Grilled Chicken with Herb-Infused Cherry-Balsamic Glaze and Grilled Vegetable Medley

Begin by marinating the chicken breasts in a mixture of olive oil, salt, pepper, and minced garlic for at least 30 minutes to enhance the flavor.

While the chicken marinates, prepare the cherry-balsamic glaze by combining fresh cherries, balsamic vinegar, honey, and chopped fresh thyme in a small saucepan.

Bring the mixture to a simmer over medium heat, stirring occasionally, until the cherries break down and the glaze thickens, about 10-15 minutes.

Once the glaze is ready, remove it from heat and let it cool slightly before blending it until smooth.

Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.

Grill the marinated chicken breasts for about 6-7 minutes on each side, or until they reach an internal temperature of 165°F.

During the last few minutes of grilling, brush the chicken with the cherry-balsamic glaze to create a sticky, flavorful coating.

For the vegetable medley, toss seasonal vegetables such as zucchini, bell peppers, and asparagus in olive oil, salt, and pepper.

Grill the vegetables alongside the chicken for about 5-7 minutes, turning occasionally until they are tender and have nice grill marks.

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Once everything is cooked, let the chicken rest for a few minutes before slicing.

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Serve the grilled chicken topped with additional cherry-balsamic glaze and a side of the grilled vegetable medley for a colorful and delicious meal.