Recipe: Grilled Chicken and Peaches w/ Arugula

Here’s another lovely grill-it-and-put-it-on-leaves recipe. The ingredient list is mercifully short. Fresh produce and some lovely char do all the heavy lifting.

We’re a little behind up here in Oregon. After a long and wet spring, our peaches are finally beginning to appear. The crops aren’t great, but I’ll take what I can get.

Two years ago I was in my ninth month of pregnancy with my little Edie-bird. It was a bumper crop of peaches, and I gorged on them every day. Now I have to hide the peaches I buy or else she’ll scream and cry until she gets one. And when she’s finished a whole one to herself, she’ll smile at me sweetly and say, “More…peach…peas.” How can you deny a sweet thing like that?! So I have to keep them outta sight or else I’ll pay the price with the nastiest diaper change of all time.

Today is her 2nd birthday. Hard to believe. I’m looking forward to sharing peaches with her in August for a very long time.

Grilled Chicken and Peaches w/ Arugula

8 boneless chicken thighs

salt and pepper, to taste

2 red onions, cut into 1/2-inch thick rounds

4 peaches, pitted and cut in quarters

1/4 cup olive oil, plus more for brushing

3 Tbsp. raspberry vinegar (or handful of raspberries mashed with some white wine vinegar)

4 cups baby arugula, or 1 bunch arugula with stems cut off (or other greens)

1) Prepare grill. Sprinkle S&P over thighs and onions. Brush all sides of thighs, onions, and peaches with olive oil (easier to do if everything’s laid out on the same pan).

2) Add vinegar and 1/4 cup olive oil to bottom of large bowl. Whisk together with S&P to taste.

3) When grill is ready, put chicken, onions, and peaches on, removing them as they’re ready. The chicken will take about 4-5 minutes per side; same with onions, though some may be done sooner. The sugar in the peaches will burn quickly, so keep an eye on them. They’ll take 3-5 minutes per side.

4) When everything’s grilled, toss arugula with dressing. Put a cup of arugula on each plate and top with 2 thighs, some onion rounds, and some peach quarters. If there’s any extra dressing in the bowl, you can drizzle it over the chicken.

Serves 4.

NOTES: Blue cheese would be amazing on this if you’re so inclined.

 

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4 Responses to “Recipe: Grilled Chicken and Peaches w/ Arugula”

  1. Happy Birthday Edie! Tell your mama to stop hiding the peaches.

    What a great summer recipe. Our peach season is in May so I’ll have to tuck this one into my back pocket.

Trackbacks/Pingbacks

  1. Recipe: Grilled Chicken and Peaches w/ Arugula | Paleo Digest - 08/26/2011

    […] web!Recipe: Grilled Chicken and Peaches w/ Arugula The Paleo Periodical / Posted on: August 26, 2011The Paleo Periodical – Here’s another lovely grill-it-and-put-it-on-leaves recipe. The ingredient list is […]

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