Wheat-Free Tamari & Summer Peach Grilled Chicken

Celebrate the flavors of summer with this Wheat-Free Tamari & Summer Peach Grilled Chicken, a vibrant meal made with nutrient-dense ingredients and the season's freshest produce. Sweet, sun-ripened peaches, whether fresh-picked from a local orchard, selected at your neighborhood farmers market, or picked up from a roadside fruit stand, bring natural sweetness that pairs beautifully with the savory depth of wheat-free tamari. As the peaches caramelize on the grill, they enhance the juicy, tender chicken with smoky, sweet flavor in every bite.

This simple recipe highlights the value of cooking with seasonal, locally grown ingredients, which are often harvested at peak ripeness for exceptional flavor and freshness. Combined with protein, fresh garlic, ginger, and herbs, this dish delivers a wholesome, colorful meal that's perfect for backyard cookouts, family dinners, or casual summer entertaining. Serve it alongside my grilled vegetables recipe and my crisp seasonal watermelon salad for a nourishing meal that captures the best of the summer harvest.

Serving Suggestions

Pair this summer meal with:

• Grilled asparagus, zucchini, or summer squash

• Fresh sweet corn on the cob

• Herbed quinoa or brown rice

• Baby greens with cucumbers, tomatoes, and a light vinaigrette

• Roasted baby potatoes

• Fresh tomato and cucumber salad

Sustainable Tips

• Shop your local farmers market, roadside fruit stand, or orchard for ripe, in-season peaches to enjoy the sweetest flavor and peak nutritional value.

• Choose peaches that are fragrant and slightly firm so they hold their shape on the grill.

• Bone-in, skin-on chicken stays exceptionally juicy and develops deliciously crispy skin over the grill.

• Boneless, skinless chicken is ideal for a quicker meal and absorbs the flavorful marinade beautifully.

• Always cook chicken to an internal temperature of 165°F (74°C) using an instant-read thermometer.

• Leftover grilled chicken is excellent sliced over salads, tucked into lettuce wraps, or served in grain bowls with extra grilled peaches.

Nutrition Highlights

This recipe is rich in protein and features nutrient-dense seasonal ingredients. Fresh peaches provide vitamin C, vitamin A, potassium, antioxidants, and naturally occurring fiber, while garlic and ginger contribute beneficial plant compounds. Wheat-free tamari adds savory umami flavor without wheat, making this recipe a delicious option for those following a wheat-free lifestyle. Combined with fresh herbs and seasonal vegetables, this meal is a colorful, wholesome way to enjoy the abundance of summer.

Wheat-Free Tamari & Summer Peach Grilled Chicken

Prep Time: 15 minutes (plus 30 minutes to 8 hours marinating)
Cook Time: 20–35 minutes (depending on chicken cut)
Total Time: 1–9 hours
Servings: 4

Ingredients

For the Marinade

• ¼ cup wheat-free tamari

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons fresh peach purée (about ½ ripe peach)

• 1 tablespoon honey or pure maple syrup

• 2 cloves garlic, minced

• 1 tablespoon fresh grated ginger

• 1 tablespoon apple cider vinegar

• 1 teaspoon Dijon mustard

• ½ teaspoon smoked paprika

• ¼ teaspoon freshly ground black pepper

For the Chicken

• 2 to 2½ pounds bone-in, skin-on chicken breasts or thighs or boneless, skinless chicken breasts or thighs

• 2–3 ripe peaches, halved and pitted

• 1 tablespoon olive oil

• Pinch of sea salt

• Fresh thyme, basil, or parsley for garnish (optional)

Directions

1. Prepare the Marinade

In a medium bowl, whisk together the wheat-free tamari, olive oil, peach purée, honey, garlic, ginger, apple cider vinegar, Dijon mustard, smoked paprika, and black pepper until well combined.

2. Marinate the Chicken

Place the chicken in a large resealable bag or shallow baking dish. Pour the marinade over the chicken, turning to coat evenly. Cover and refrigerate for at least 30 minutes or up to 8 hours.

Remove the chicken from the refrigerator about 20 minutes before grilling.

3. Prepare the Grill

Preheat the grill to medium heat (350–400°F). Lightly oil the grill grates. If possible, create two cooking zones—one for direct heat and one for indirect heat.

4. Prepare the Peaches

Brush the peach halves lightly with olive oil and sprinkle with a small pinch of sea salt.

5. Grill the Chicken

For Bone-In, Skin-On Chicken

• Remove the chicken from the marinade and allow excess marinade to drip off.

• Grill skin-side down over direct heat for 4–6 minutes until the skin is golden and lightly crisp.

• Turn the chicken over and move it to indirect heat.

• Cover the grill and continue cooking for 20–30 minutes, turning once or twice, until the thickest part reaches an internal temperature of 165°F.

For Boneless, Skinless Chicken

• Remove the chicken from the marinade, allowing excess marinade to drip off.

• Grill over direct medium-high heat for 5–7 minutes per side, depending on thickness.

• Cook until the internal temperature reaches 165°F.

6. Grill the Peaches

During the last 4–6 minutes of cooking, place the peaches cut-side down on the grill. Grill until lightly caramelized with beautiful grill marks, about 3–4 minutes. Turn and cook another 1–2 minutes if desired.

7. Rest and Serve

Transfer the chicken to a serving platter and let it rest for 5–10 minutes before serving.

Arrange the grilled peaches alongside the chicken and garnish with fresh thyme, basil, or parsley. If desired, drizzle with reserved marinade that has been brought to a full rolling boil for at least 1 minute, or finish with a light splash of wheat-free tamari.

Enjoy!