1. The night before, or at least 4 hours before grilling, whisk together all of the chicken marinade ingredients and combine together in a large Ziploc bag with the chicken.
2. 30 minutes to an hour before grilling, in a medium sized bowl, combine the peaches marinade ingredients together. Add the peach halves, turning gently to coat.
3. Turn the grill to medium heat and add the chicken breasts, turning over halfway through the cook time, about 10-15 minutes or until an internal temperature of 165 F is reached. When the chicken is almost done cooking, place the peaches, cut side down on the grill and cook for about 3 minutes per side, until char marks begin to appear.
4. Remove the chicken and peaches from the grill (peaches will continue to cook once removed) and sprinkle sea salt all over the peaches. Serve the chicken and peaches on a bed of fresh lettuce drizzled with balsamic vinegar or with wild rice.

Leftovers will keep in the fridge, in an airtight container for 3-4 days.