Sweet Vidalia Onion Chicken and Peach Skewers

1 Large Springer Mountain Farms chicken breast
2 Tablespoons fresh lime or lemon juice
2 Tablespoons sunflower or canola oil
Salt & pepper
½ Vidalia onion, cut in 1” pieces
1 Peach, pitted, cut in 1 “pieces
Fresh basil

Light charcoal in Big Green Egg or grill. Heat to 350 degrees.
If skewers are wooden, soak skewers in water before using.
Slice chicken on bias in thin pieces. Marinate chicken in a bowl with lime or lemon juice, oil, salt &
pepper for 10-20 minutes. Weave chicken with peaches and Vidalia onions onto skewers. (you can cut
chicken and just alternate with peaches and onions) Grill skewers over medium high heat about 4-5
minutes per side. While skewers are cooking melt jelly in microwave. Brush skewers on both sides
when you turn them. Garnish with fresh basil cut in ribbons.

Heather Sinyard