Chicken & nectarine salad cooked on the Weber Go-Anywhere charcoal BBQ
Angela Slater
Daughter of a farmer and market gardener so have always had a connection with the outdoors, whether it was keeping animals or producing fruit, vegetables and cut flowers. Along with my work at Hayes Garden World I also have a smallholding, mainly breeding rare breed pigs. I gained an HND and BSc in Conservation and Environmental Land Management, as a result I am an ardent environmentalist and have a keen interest in environmentally friendly gardening. In my time at Hayes I worked for several years in the Outdoor Plant and Houseplant areas

How To Grill Chicken With Nectarine And Basil Salad On The Weber Go Anywhere Charcoal BBQ

Elevate simple grilled chicken with a fresh, tangy, fruity salad

Chicken breasts simply cooked over charcoal are one of the staple dishes of the BBQ chef. Richard Holden, top UK BBQ chef, and Ian Hodgett from The Barbecue Shop here in store show how to elevate this simple dish with a fresh, fruity nectarine salad. All those of you who thought that nectarine and onion was a complete no-no, think again, just add some basil to link the two flavours and you have a really delicious salad accompaniment. The BBQ is the Weber Go-Anywhere charcoal which is ideal for packing in the back of the car and heading out into the countryside or to the beach, just remember to let it cool completely before packing away and dispose of the spent fuel responsibly. Put the fire out by closing the vents and putting on the lid.

 

 

Minimise the amount you need to cook on the grill by preparing salads beforehand. See our other videos we have made showing you how to cook tasty dishes on location, so you can say goodbye to the usual mundane burnt burgers and sausages.

  • chicken breast fillets
  • rapeseed oil
  • sea salt
  • ground black pepper
  • Weber non-stick spray

Salad

  • nectarines; sliced
  • red onion; finely sliced
  • fresh basil; roughly torn
  • extra virgin olive oil
  • sea salt
  • ground black pepper

Pre-heat the BBQ and put all the lighted fuel to one side, creating a direct and an indirect area for cooking, leave the vents open. We used a small chimney starter full of fuel and waited until the temperature hits 220C (428F) before cooking. Coat the chicken with a little rapeseed oil and season with the sea salt and ground black pepper. Once the BBQ is up to temperature spray the grate with a little Weber Non-stick spray and place the chicken directly over the coals. Cook the chicken on the first side until you have the lovely sear marks, check after about 2 minutes, then turn over and cook on the second side. You know when the chicken is ready to turn over when it comes off the grill easily, if it sticks leave it for another minute or two. If the chicken is seared on both sides but not up to the required temperature move it to the indirect cooking zone, put the lid down and leave it to cook through. Check with a digital temperature probe to make sure the chicken is cooked to perfection, you are looking for 75C (167F), leave it any longer and it will start to dry out. Remember to use different tongs when handling raw and cooked chicken to avoid any cross-contamination. Leave to rest for 5 minutes before carving into slices and serving with the nectarine salad.