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Teriyaki Chicken with Sriracha Peach Chutney

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Ingredients

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

1/2 tsp Sriracha Sauce

Fresh Rosemary

Salt & Pepper

Lettuce of choice (iceberg, romaine, etc.)

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Directions

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1

Chicken:

  • 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.

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2

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.

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7

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TIP!

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