Grilled Chicken With Peaches and Arugula

Photo: Lori Riddle

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

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.

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.

Toss the arugula with the onions, peaches, vinegar and a drizzel of olive oil. Top with the cheese and serve with chicken.