Chicken Breasts with Peach Compote and Grilled Potatoes

Recipe updated May 2015

Fruit compotes make fresh, flavorful toppings for savory grilled meats and poultry. “Compote” simply means fruits cooked in a syrup until soft but still a bit chunky. It’s a cinch to make, and the peach compote in this recipe adds a little sweetness and buttery texture to tender grilled chicken breasts.

Grilled potatoes add their own savor and creamy texture to the dish. Simply steam or simmer them first until almost tender, then finish them on the grill for a bit of char and great smoky flavor. Here, I used small yellow potatoes, but red ones would be good too.

Serves 4

Ingredients

• 2 tbsp unsalted butter
• 1 tbsp finely chopped shallot
• 1 tbsp light brown sugar
• 2 semi-soft peaches, peeled, pitted, and chopped
• 1/4 cup water
• sea salt
• freshly ground black pepper
• olive oil, for grilling
• 1 lb small yellow potatoes (about 1-1/2 inches in diameter), halved
• 4 6-oz boneless, skinless chicken breast halves

Compote Ingredients 

Chopped Peaches

Yellow Potatoes

Preparation

1. Light a grill for medium heat, with space for off-heat cooking.
2. Heat a small saucepan over medium heat and add the butter, shallot, and brown sugar. Cook, stirring frequently, 3 minutes.

Butter, Shallot, and Sugar 

Cooked Butter Mixture

1. Add the peaches and water and season with salt and pepper. Bring to a simmer, then decrease the heat to medium-low and cook slowly until the peaches begin to soften and the sauce is slightly thick and syrupy, about 15 minutes. Remove from the heat and cover. Rewarm gently before serving.

Peaches and Water Added 

Cooked Compote

1. Rub the chicken with oil and season with salt and pepper. Grill over direct heat (moving off-heat as needed to prevent burning) until char-marked and almost cooked through, turning 3-4 times, 15-18 minutes total, depending on thickness. Move to the off-heat part of the grill.

Chicken Ready to Grill

Chicken Beginning to Grill 

After Turning

Grilled Chicken

1. Meanwhile, season the potatoes with salt and pepper and steam until just becoming tender, 12-15 minutes, depending on size. Transfer to a bowl and drizzle with oil. Toss to coat.
2. With the chicken moved off-heat, place the potatoes cut-side down over direct heat and grill until char-marked, about 5 minutes. Turn and grill until tender, 3-4 minutes longer. Transfer to a bowl and season with salt.

Potatoes Ready to Steam 

Steamed Potatoes

Ready to Grill 

Potatoes Beginning to Grill

Grilled Potatoes 

To serve, divide the chicken breasts among 4 plates and spoon peach compote over each. Divide the grilled potatoes alongside and serve right away.

Chicken Breasts with Peach Compote and Grilled Potatoes