Pat the chicken breasts dry with paper towels, and pound to an even thickness of about ½ inch.

In a large bowl, whisk together peach preserves, soy sauce, Crown Royal whiskey, olive oil, brown sugar, balsamic vinegar, minced garlic, Dijon mustard, dried thyme, red pepper flakes, and season generously with salt and pepper.

Reserve half of the marinade for later use. Pour the remaining half over the chicken, ensuring it's fully coated. Seal the dish or bag and refrigerate for at least 6 hours, or overnight for the best flavor.

Preheat your grill to 400°F using the indirect heat method. Once hot, grill the chicken for 6-8 minutes per side until the internal temperature reaches at least 165°F. Let the chicken rest for a few minutes after grilling.

For the perfect summer twist, brush halved fresh peaches with olive oil and grill them cut-side down for about 3 minutes until they are beautifully charred.

In a small saucepan, warm the reserved marinade over low heat until heated through. Brush this over the grilled chicken just before serving.