Directions

1. Place chicken in a large resealable plastic bag. In a small bowl combine half the lime juice with dried basil. Pour over chicken; seal bag and turn to coat. Refrigerate 1 hour.
2. For the salsa, in a medium bowl combine peaches, apple, allspice, cinnamon, honey and remaining lime juice. Cover and refrigerate until ready to serve.
3. Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F to 400°F). Remove chicken from marinade; discard marinade. Season chicken with salt and pepper to taste. Place chicken on grill. Grill 7 to 10 minutes per side or until an instant-read thermometer registers 165°F. Transfer chicken to a large platter. Top with salsa, sprinkle with fresh basil (if desired), and serve.