Grilled Peach-Glazed Chicken Thighs

From the garden

• 4 ripe peaches, 2 pitted and diced, 2 halved and pitted
• 1 clove garlic, grated

From the pantry

• 2 lb boneless, skinless chicken thighs
• 2 tbsp honey
• 2 tbsp apple cider vinegar
• 1 tbsp fresh ginger, grated
• ¼ tsp red pepper flakes
• 2 tbsp olive oil
• 1¼ cups long-grain white rice, rinsed
• salt — to taste
• black pepper

1. Start the rice: simmer with 2 cups salted water, covered, 15 minutes on low, then rest off the heat. Meanwhile, simmer the diced peaches with the honey, vinegar, ginger, garlic, red pepper flakes, and a pinch of salt in a small saucepan, 8–10 minutes, mashing with a fork as they soften, until thick enough to coat a spoon. Reserve a few spoonfuls in a bowl for serving.
2. Heat the grill to medium-high. Pat the chicken dry, rub with 1 tablespoon of the oil, and season with salt and pepper.
3. Grill the thighs 5–6 minutes on the first side until well marked, flip, and start brushing with the glaze, turning and glazing every 2 minutes for about 6 more minutes. Sugary glazes burn — keep the chicken moving off any flare-ups — and pull at 165°F on an instant-read thermometer.
4. While the chicken finishes, brush the peach halves with the remaining oil and grill cut-side down 3–4 minutes, until deeply marked and just softened.
5. Rest the chicken 5 minutes, then serve over rice with the grilled peach halves, the reserved glaze spooned on top, and a final grind of pepper.