Teriyaki Chicken with Sriracha Peach Chutney

Teriyaki Chicken 2



  • 2 lb boneless skinless chicken breast tenderloins
  • 6 peaches
  • 4 oz chopped almonds
  • 8 oz Country Bob’s All Purpose Sauce
  • 6 oz Teriyaki Sauce
  • ½ tsp Sriracha Sauce
  • Fresh Rosemary
  • Salt & Pepper
  • Lettuce of choice (iceburg, romaine, etc)



Place chicken and teriyaki sauce in a ziplock bag and allow to marinate for one hour.

Dice 4 of the peaches. Leave the other two halved.

Turn your grill to medium heat.

Toast the Almonds by placing them in a small skillet on the grill for 2-3 minutes. Just long enough to heat them up. Set aside.

Place your marinaded chicken on the grill. Sprinkle with Salt and Pepper.

Teriyaki Chicken 3


Sriracha Peach Chutney Sauce Directions:

Combine peaches, 3 ounces All Purpose Sauce, Sriracha Sauce, and Rosemary in a skillet.
Stir and place on heat.

When it’s time to turn the chicken, stir Sriracha Peach Chutney and set aside to allow to cool.
Then baste chicken with All Purpose Sauce before and after turning.
Teriyaki Chicken 4
Place peach halves on grill. You’re just wanting to warm them and add grill marks.

When chicken is done, top with Sriracha Peach Chutney sauce. Plate with some lettuce of choice. Use extra Chutney as a dressing. Sprinkle Almonds over everything.Teriyaki Chicken with Sriracha Peach Chutney

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