INGREDIENTS:
- 1 1/2 pounds skinless, boneless chicken sliced into 1" strips
- 3 large peaches seeds removed and chopped
- 1 medium onion peeled and chopped
- 1 medium jalapeno seeded (if desired) and chopped
- 3 Tablespoons white vinegar
- 2 Tablespoons olive oil
- 1 1/2 Tablespoons fresh ginger peeled and sliced
- 1 small clove garlic peeled
- 1/2 teaspoon kosher salt
- 1 teaspoon ground black pepper
INSTRUCTIONS:
- Place peaches, onion, jalapeño, vinegar, olive oil, ginger, garlic, salt and pepper into a blender. Pulse or blend on low until well combined and pureed. Next, place sliced chicken into a large bag or dish and add half of the peach mixture to it coating the chicken and seal bag tightly or cover dish. Refrigerate for 1 hour up to overnight placing the remaining peach mixture covered into the refrigerator until ready to use.
- Preheat grill to a medium high heat and brush with grill with a neutral oil of your choice. Remove marinated chicken from the bag or dish and skewer the chicken. Place onto the hot grill and cook on one side for 3-6 minutes or until it easily lifts off the grill and is golden on that side. Once golden, flip over to the other side and brush with the remaining peach mixture coating the skewers well. Continue to grill for another 3-6 minutes or until the skewers easily lift off or are golden in color. Remove from grill and serve over a salad, in a tortilla, or with a side of rice.
Source: Local Savour
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