Deviled Chicken and Grilled Stone Fruit

Deviled chicken is a dish which is popular with people love spicy chicken. The name is a reference to the heat of the dish, which you can be adjusted by adding Tabasco sauce, cayenne pepper and mustard. This is a fantastic recipe for summer, add a salad or mixed vegetables and you have yourself a quick and easy meal.

Ingredients

• 1/4 cup extra virgin olive oil , plus more for drizzling
• 4 cloves garlic, grated
• 2 tablespoons Worcestershire sauce
• 2 tablespoons spicy brown or Dijon mustard
• 1 tablespoon sweet smoked paprika
• 2-2 1/2 pounds skinless, boneless chicken breasts or thighs
• 4 stone fruits (such as plums, nectarines or peaches), halved
• Salt and pepper
• 1/2 cup balsamic vinegar
• 2 tablespoons brown sugar
• 2 sprigs rosemary, leaves stripped and chopped

Method

1. Pre-heat a grill or grill pan to medium-high. In a large bowl, combine 1/4 cup oil and the garlic, Worcestershire sauce, mustard, paprika and hot pepper sauce.
2. Add the chicken, turn to coat evenly and let marinate for 15 minutes. Grill, turning once, until the juices run clear when the chicken is pierced, about five minutes on each side.
3. Drizzle the stone fruits with oil and season with salt and pepper. Place on a grill, without touching the chicken, and cook until grill marks appear, 5-6 minutes.
4. In a small saucepan, bring the vinegar, brown sugar and rosemary to a boil. Lower the heat and simmer until reduced by about half, 6-7 minutes (watch carefully to avoid burning).
5. Serve the chicken with the fruit alongside and drizzle the sauce over both.