4
Product(s) Used
Special Diet
Gluten-FreeCourse
Main CourseMain Ingredient
PoultryOccasion
Cookouts, EntertainingIngredients
- ½ cup San-J Sweet & Tangy Sauce
- ½ teaspoon Sriracha or other hot pepper sauce
- 6 boneless skinless chicken thighs
- ¼ cup slivered almonds
- 6 firm but ripe peaches washed
- 3 Tablespoons olive oil
- 1 Tablespoon lemon juice
- 4 cups baby arugula washed and dried
- Salt & Pepper
Directions
- Combine the San-J Sweet & Tangy Sauce and Sriracha. Take out 1 tablespoon and reserve. Pour the remaining sauce into a medium bowl.
- Cut the chicken thighs into 20 evenly sized pieces. Put in the bowl with the sauce and toss to coat. Let marinate in the refrigerator for 20 – 30 minutes.
- Toast the almond slices in a small, dry, hot skillet over medium high heat until lightly browned and fragrant, about 3 or 4 minutes. Let cool.
- Preheat the grill to medium heat (350°F). If using wooden skewers, soak 4 for 20 minutes in water.
- Cut 4 of the peaches into quarters and the remaining 2 peaches into thin slices. Thread the chicken pieces on 4 skewers alternating with the peach quarters, beginning and ending with chicken. Brush the grates of the grill with oil. Grill the skewers, with the lid closed, for 8 – 10 minutes or until the chicken is cooked through and the peaches are soft with grill marks.
- Just before serving, whisk together the reserved 1 Tablespoon of sauce with the olive oil and lemon juice. Add the arugula, thinly sliced peaches and toasted almonds. Toss to combine. Season to taste with salt and pepper.
- Serve salad with the skewers.
Check out more sweet and tangy sauce main course recipes.
