Place chicken in a large glass bowl/dish. Pour peach nectar over the chicken and leave to marinate in the fridge overnight.

In a separate bowl, cut peaches and soak overnight in about half a bottle of brandy.

On the day of the BBQ, take the chicken out of the marinade and insert the stuffing (method below). Then massage a dry rub of your choice all over the chicken.

Prepare your BBQ for indirect cooking and light your Heat Beads^® briquettes. Place the chicken on the grill and cook for about an hour and a half, making sure the chicken is cooked through.

Take the soaked brandy peaches and spread evenly on a foil tray.

Then cut the chicken into smaller pieces and spread evenly over the brandy peaches.

Cover with foil and place foil pack on the grill to stew for awhile.

Make a great salad and serve with crusty bread.

Stuffing

Combine all stuffing ingredients using the green ginger wine (a splash only) to help moisten the stuffing.