Peach Huli Huli Chicken Skewers
Teriyaki marinated chicken with seared peach and grilled onion. Skewered then glazed with BBQ peach huli huli sauce and grilled to juicy perfection, finished with green onions.
Allergens: Soy (Teriyaki Sauce, Soy Sauce)
PEACH HULI HULI CHICKEN SKEWERS MEAL:
| 30 each | Chicken Skewers, sub-recipe |
|---|---|
| 5 cups | BBQ Peach Huli Huli Sauce, sub-recipe |
| 1¼ cups | Green onion, diced |
| 2 cups | DOLE® Chef-Ready Cuts Diced Peach, thawed, seared |
PEACH HULI HULI SAUCE INGREDIENTS:
| 1 Tablespoon | Vegetable Oil |
|---|---|
| ¾ cup | Onion, diced |
| 3 Tablespoons | Garlic, minced |
| 3 Tablespoons | Ginger, diced |
| 2¼ cups | DOLE Chef-Ready Frozen Peach Purée, thawed |
| ¼ cup | Soy sauce |
| 1½ cups | BBQ sauce |
| 1 cup | Water |
CHICKEN SKEWER INGREDIENTS:
| 30 each | Chicken, boneless, skinless, thighs |
|---|---|
| 2½ cups | Teriyaki sauce |
| 10 teaspoons | Salt, kosher |
| 30 each | Frozen DOLE® Sliced Peaches, thawed |
| 30 each | Red onion, cut into medium wedges |
BBQ PEACH HULI HULI SAUCE DIRECTIONS:
- In medium pan, add oil and sauté onion, garlic and ginger until soft.
- Add peach purée, soy sauce, BBQ and water to pan; bring to a simmer.
- Allow to simmer for 10-15 minutes. Remove from heat, place in bowl, cover and cool. Reserve chilled until use.
CHICKEN SKEWERS DIRECTIONS:
- Cut chicken thighs into 2” x 2” pieces.
- In medium size bowl, marinate chicken in salt, and teriyaki sauce for 1-2 hours in refrigerator.
- Build skewers by alternating marinated chicken pieces, peach slices and red onion wedges on skewer. Cover and hold refrigerated until cooked.
TO SERVE:
- Heat charcoal grill.
- Grill 3 chicken skewers per serving, glazing with ¼ cup BBQ Peach Huli Huli Sauce while cooking, ensuring meat is cooked fully to internal temperature of 165° F before service. About 5-6 minutes.
- Place skewers on serving plate; garnish with 3 Tablespoons diced peach, 2 Tablespoons green onion and side of ¼ cup BBQ Peach Huli Huli sauce.
Yield: 10 portions
