Griddled chicken breasts with balsamic peaches cooked on the Weber Spi

Serve plain grilled chicken with this quick, simple fruity accompaniment

Fruit is not just for puddings, is also goes really well with a lot of savoury dishes, such as this chicken with balsamic peaches. Although it appears quite complicated it is all done in the same skillet. Richard Holden, one of the UKs foremost BBQ chefs, and Ian Hodgett from our own Barbecue Shop will take you through the recipe step by step.

Ingredients:

4 chicken breasts
2 cloves garlic; grated
1 shallot; chopped
4 large peaches; sliced (if using small peaches adjust the quantities of shallot, garlic and balsamic vinegar down accordingly)
60ml (2fl oz) balsamic vinegar
small handful fresh basil; torn, for garnish
1tbsp rapeseed oil
sea salt
fresh ground black pepper

Equipment:

griddle or skillet

Pre-heat the BBQ and griddle to medium with all areas of the BBQ being indirect heat.

Season the chicken and cook in the oil for 2 - 3 minutes each side until it is golden brown. Remove the chicken from the griddle and place over the indirect heat, we put ours on the top rack of the Spirit II, and continue cooking until it reaches 75C, which is the safe temperature for cooked chicken; check with the Weber Instant Read Thermometer.

Just before the chicken is fully cooked add the shallot and garlic to the griddle and sweat off for a couple of minutes, then add the sliced peaches and balsamic vinegar, simmer until the vinegar is reduced slightly and the peaches are soft but not mushy.

Add the basil leaves and pour over the chicken.

This is delicious served with thick slices of artisan garlic bread or just a simple green salad.