I’m probably not your go-to gal for meat on a stick, cooked over an open flame. It’s okay. I’m actually spectacularly bad at this type of thing and am sporting a sweet burn on my arm to prove it.
BUT, we all have our primitive moments. Like eating uncooked oatmeal and milk like it’s cereal. (Except we call it raw oat porridge and pretend we’re Gwyneth, right? Ugh. Everybody needs a hobby, lovelies.)
Should you be wondering–it’s actually not bad.
Of course, spicy, sweet, char-marked chicken and juicy peaches, served piping hot with lime/cilantro freshness on top and a cold beer for your sweaty I’ve-been-grilling forehead? That’s better. Much better.
This really couldn’t be much easier and to be honest, I only bothered to blanch and peel the peaches because otherwise an Internet stranger might yell at me (not you, of course–you seem cool). It’s the LEGITIMATE thing to do, but deep in my heart of lazy hearts, there has never been a situation in which peach peel bothered me enough to make the process worth it. In a cobbler, maybe, but even then: debatable.
What I’m saying is: work your caveman/woman magic the best way you know how.
Sriracha is paleo, right? Can you even imagine eating saber-toothed tiger without it? Didn’t think so.
After an hour of marinating, which I can only hope you also spent searching online for local adoptable cats that have potential to look awesome with implanted saber-tooth fangs (this is why I’m not allowed to have pets) … you’re ready to grill.
With any luck, a few of these will actually make it onto plates.
…Because we’re grownups around here.
In any case–I hope you get to play with your food this weekend, and then put it in your mouth. That is good living.
- 3 tablespoons Sriracha
- 2 tablespoons olive oil
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 1 teaspoon honey
- 1 teaspoon fish sauce
- 1 1/4 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 3-4 firm, ripe peaches, blanched, peeled, pitted ad cut into 1-inch pieces
- Lime wedges, for serving
- Fresh cilantro (or Thai basil), for serving
- Whisk together marinade ingredients. Place chicken and peach pieces into a gallon-sized zip bag and cover with marinade. Seal bag and marinate in the fridge for about an hour.
- Skewer chicken and peaches (alternating between the two, unless you don't wanna, I guess). If using wood skewers, soak them in water for half an hour first.
- Preheat grill to high heat (you should only be able to hold your hand an inch or so above the grate for a second or two). Using tongs and a paper towel, oil the grate well.
- Turn the heat of the grill down to medium-high and grill skewers, with the lid closed, turning every few minutes and brushing with the leftover marinade, until chicken is cooked through, 10-15 minutes. Be sure to grill for a solid couple of minutes after the last application of marinade, to be on the safe side of salmonella and all that.
- Carefully remove from heat and serve with a squeeze of lime and a sprinkle of fresh cilantro (Thai basil would be great too).
- Makes about 6-8 skewers, and thus serves 3-4.