Grilled Chicken and Peach Saltimbocca Skewers

seriouseats.com

Tyler Rich

subheading: For the Marinade:

1 cup (240ml) dry white wine

Juice of 1 lemon (about 2 tablespoons; 30 ml)

2 teaspoons (10ml) low-sodium soy sauce

2 teaspoons chopped fresh sage

1 small shallot, minced

2 tablespoons (30ml) extra-virgin olive oil

¼ to ½ teaspoon crushed red pepper flakes (use more or less depending on their intensity and your heat tolerance)

1 teaspoon kosher salt, or to taste

subheading: For the Skewers:

1 ½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch cubes

2 large semi-firm peaches, halved, pitted, and cut into 1-inch chunks

6 ounces (170g) thinly sliced prosciutto

12 sage leaves, or more as desired

Directions at seriouseats.com

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