Glazed Chicken & Peach Skewers
½ cup duck sauce (original recipe called for San-J Sweet & Tangy Glazing & Dipping Sauce)
½ teaspoon hot pepper sauce (I used Tabasco, original recipe called for Sriracha)
4 large boneless chicken breasts
¼ cup slivered almonds (optional: toast in dry, hot skillet on med heat 3-4 min)
6 firm but ripe peaches, washed
3 tablespoons olive oil
1 tablespoon lemon juice
4 cups baby arugula, washed and dried
Salt & Pepper
Combine the duck sauce and hot sauce in medium bowl. Take out 1 tablespoon and reserve.
Cut chicken into kebab- sized cubes. Put in the bowl with the sauce and toss to coat. Marinate in refrigerator for 20 – 30 minutes.
Preheat grill to medium heat (350 degrees). If using wooden skewers, soak four for 20 minutes in water.
Cut 4 peaches into quarters and the remaining 2 peaches into thin slices. Thread chicken and peach onto skewers, starting and ending w/ chicken. Brush grill grates w/ oil and grill skewers with lid closed 8-10 minutes, or until chicken is cooked through and 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.
This gluten free recipe serves 4 people.