Teriyaki Chicken with Sriracha Peach Chutney
2 lb. boneless skinless chicken breast tenderloins
4 oz. chopped almonds
6 oz. Teriyaki Sauce
1/2 tsp Sriracha Sauce
Salt & Pepper
Lettuce of choice (iceberg, romaine, etc.)
Place chicken and teriyaki sauce in a resealable plastic 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 marinated chicken on the grill. Sprinkle with salt and pepper.
Sriracha Peach Chutney Sauce:
Combine peaches, 3 ounces Country Bob's 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 Country Bob's All Purpose Sauce before and after turning. 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.