1. Gluten Free Glazed Chicken and Peach Skewers Recipe Can someone please tell me when it was that children started going back to school before Labor Day? Is this some sort of government conspiracy to gyp parents out of what could be the better part of summer? As a child I never went to school until the Tuesday after Labor Day weekend. It was the perfect way to ease back into it – four days of school instead of five. Sometimes I wished they would start back even more gradually say one day the first week, two the second and so on. But I would take four over five any day. It was the same for my children when they were in school. We had Labor Day weekend to get all our back to school shopping done and have one last family day off together before the whole process of packing lunches and doing homework started again.The last couple weeks of summer are different than the rest. The frantic rush to have fun is over, the vacation suitcases have been unpacked, we have most likely recovered from (or at least sort of forgotten about) having to mortgage the house and stand in line for hours and hours to enjoy the theme parks and we survived the annual trip to (insert relative of you choice here)’s house. And the big chores are pretty much done as well – all those grand plans for projects have either been accomplished or shelved for the next year and finally, FINALLY we can just take it easy and relax! And then there is the beautiful abundance of late summer fruits and veggies – golden, sweet corn, juicy, red ripe tomatoes, and enough zucchini to feed armies. And peaches! I love, love, love peaches, in any way shape or form. Bring on the homemade peach ice cream, gluten free peach pies and cobblers and for a special treat, throw some on the grill. Something magical happens when you take a piece of that beautiful, iconic summer fruit and apply fire to it. This pretty little gluten-free recipe combines ripe peaches with chunks of chicken thighs and a spicy-sweet sauce made by combining hot pepper sauce with some San-J’s fabulous new Sweet & Tangy Polynesian Glazing & Dipping Sauce. The sauce is used as a marinade before throwing the chicken and peaches on the grill and as a base for a simple salad dressing. Toss with some arugula, toasted almond slices and more peaches and this makes the perfect light meal for these lazy, hazy last days of summer..

2. The sauce is used as a marinade before throwing the chicken and peaches on the grill and as a base for a simple salad dressing. Toss with some arugula, toasted almond slices and more peaches and this makes the perfect light meal for these lazy, hazy last days of summer.. This recipe is quick enough to whip up after those poor, summer-vacation gypped kids get home from school and easy enough to maintain some laziness to these last few precious days of summer Glazed Chicken & Peach Skewers Ingredients ½ cup San-J Sweet & Tangy Polynesian Glazing & Dipping Sauce , ½ teaspoon Sriracha (or other hot pepper) sauce , 6 boneless, skinless chicken thighs , ¼ cup slivered almonds , 6 firm but ripe peaches, washed,3 tablespoons olive oil,1 tablespoon lemon juice,4 cups baby arugula, washed and dried , Salt & Pepper Directions Combine the San-J Sweet & Tangy Polynesian Glazing & Dipping Sauce and Sriracha. Take out 1 tablespoon and reserve. Pour the remaining sauce into a medium bowl. Cut the chicken thighs into 20 evenly sized pieces. Put in the bowl with the sauce and toss to coat. Let marinate in the refrigerator for 20 – 30 minutes.Toast the almond slices in a small, dry, hot skillet over medium high heat until lightly browned and fragrant, about 3 or 4 minutes. Let cool.Preheat the grill to medium heat (350 degrees). If using wooden skewers, soak four for 20 minutes in water. Cut four of the peaches into quarters and the remaining two peaches into thin slices. Thread the chicken pieces on four skewers alternating with the peach quarters, beginning and ending with chicken. Brush the grates of the grill with oil. Grill the skewers, with the lid closed, for 8 – 10 minutes or until the chicken is cooked through and the peaches are soft with grill marks. Just before serving, whisk together the reserved 1 tablespoon of sauce with the olive oil and lemon juice. Add the arugula, thinly sliced peaches and toasted almonds. Toss to combine. Season to taste with salt and pepper.Serve salad with the skewers.A gluten free recipe that serves 4 people.Article Source: http://simplygluten-free.com/blog/2011/08/gluten-free-glazed-chicken-and-peach-skewers-recipe.html