Grilled Chicken With Peaches and Arugula
By: Lori Riddle
Published: Friday, July 2, 2010 - 10:20am

Ingredients




6 boneless, skinless chicken thighs (I like Bell and Evans)
3 tablespoons olive oil
4 shallots, sliced (1 medium red onion)
3 peaches, cut into wedges
1 bunch arugula
3 tablespoons balsamic vinegar
3 ounces blue cheese, crumbled
sea salt and freshly ground black pepper

Preparation

1 Heat grill (or large stainless steel skillet) to medium-high. Brush the chicken with olive oil and season with salt and pepper. In a bowl, toss the shallots, peaches, 1 tbsp olive oil and salt and pepper. 2 Grill the chicken and shallots until chicken is cooked through. You may want to place your shallots on a piece of heavy tin foil so they don’t fall through the grate. Grill the peaches until they turn a nice carmel color. 3 Toss the arugula with the onions, peaches, vinegar and a drizzel of olive oil. Top with the cheese and serve with chicken.