Gingery Grilled Chicken Thighs with Charred Peaches – Fustini's Oils & Vinegars

Ingredients

• 5 tablespoons 18 Year Traditional balsamic vinegar
• 2 tablespoons finely grated fresh ginger and any ginger juice from a 2-inch piece
• Kosher salt
• 2½ pounds boneless, skinless chicken thighs
• 8 fresh thyme sprigs, or 4 fresh rosemary sprigs
• 2 tablespoons Garlic olive oil, plus more for brushing
• 2 tablespoons soy sauce
• 1 teaspoon fresh lime juice, plus more as needed
• 1 teaspoon Tuscan Herb spice blend
• Olive oil, for brushing
• Plain whole-milk yogurt, for serving (optional)
• 3 scallions, white and green parts, thinly sliced (optional)
• Handful of torn fresh basil (optional)
• 2 tablespoons unsalted butter, melted
• 1 tablespoon chopped fresh thyme, or 2 teaspoons chopped fresh rosemary
• 1 teaspoon honey
• 3 to 4 ripe peaches or nectarines, halved and pitted
• Flaky sea salt