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Grilled Chicken & Peach Skewers

4

Special Diet

Gluten-Free

Course

Main Course

Main Ingredient

Poultry

Occasion

Cookouts, Entertaining

Ingredients

  • 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.

* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.

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