Teriyaki Chicken with Sriracha Peach Chutney
Ingredients
Instructions
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Chicken Preparation
Place chicken and teriyaki sauce in a resealable plastic bag and allow to marinate for one hour. Dice 4 of the peaches and leave the other two halved.
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Grill the Chicken
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 the marinated chicken on the grill and sprinkle with salt and pepper.
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Sriracha Peach Chutney Sauce
In a skillet, combine diced peaches, 3 ounces of Country Bob’s All Purpose Sauce, Sriracha Sauce, and Rosemary. Stir and place on heat.
When it’s time to turn the chicken, stir the Sriracha Peach Chutney and set aside to cool. Baste the chicken with Country Bob’s All Purpose Sauce before and after turning. Place the peach halves on the grill to warm them and add grill marks.
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Finish the Dish
When the chicken is done, top with the Sriracha Peach Chutney sauce. Plate with lettuce of choice and use extra chutney as a dressing. Sprinkle almonds over everything.
