Grilled chicken breasts with balsamic peaches cooked on the Weber Spirit II

This video features, as usual, Richard Holden, one of the UK's top BBQ chefs, and Ian Hodgett, from The Barbecue Shop here in store. This is a really simple recipe which elevates an ordinary grilled chicken breast into a delicious light dish. We have served it on thick slices of artisan garlic bread, but it would be equally as delicious with a green salad or some roasted vegetables.
Pre-heat the BBQ and a cast iron griddle over a meduim heat across the whole barbecue. Season and oil the chicken breasts then cook on each side for 2 - 3 minutes until they are golden brown then move them up onto the indirect roasting rack to finish cooking to the safe temperature of 75C. When they are almost cooked make the balsamic sauce by sweating off a shallot and a couple of crushed garlic cloves, then add the peaches and balsamic vinegar. Put down the lid and cook until the peaches are slightly softened, but not mushy, and the balsamic vinegar has reduced down.
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