Recipe Categories
| | Beverage, Breakfast, Kids, Maindish, Salad, Sauces, Sidedish, Soup |
| |
| | Beef, Chicken, Pasta, Pork, Seafood, Vegetarian |
| |
| | Appetizer, Barbeque, Bread, Cake, Cookies, Dessert, Pie |
| |
| | Christmas, Fondue, Holiday, Mexican, Thanksgiving |
|
|
 |
|
|
| Peanut Ginger Chicken with California Salsa submitted by Karen Johnson |
|
|
Description
This is a quintessential summer dish for entertaining. Marinading the chicken the night before ensures fabulous taste throughout and less prep the day of.
|
Directions
1) In a small mixing bowl, gradually stir hot water into peanut butter. Stir in chili sauce, soy sauce, oil, vinegar, garlic, ginger root, and red pepper.
2) Place chicken in a plastic bag and pour marinade over the chicken. Seal the bag and turn to coat chicken thighs. Chill for 12-24 hours, turning the bag occasionally to coat chicken.
1-2 hours before dinner is served, prepare salsa:
1)In a medium bowl combine chopped fruit, cucumber, green onion, parsley or cilantro, sugar, oil and vinegar. Mix, cover and chill 1-2 hours.
2) Remove chicken and discard marinade.
3) Place chicken onto grill (medium heat) and grill for 35-45 minutes or until thermometer reads 165 or no longer pink.
4) Serve chicken garnished with salsa spooned over top.
Probably serves 6 depending on appetites.
Send to a Friend
Printable Version
|
|
|
Ingredients
 Chicken:
12 chicken thighs, skinned (about 3#)
1/2 c hot water
1/2 c creamy peanut butter
1/4 c chili sauce
1/4 c soy sauce
2 T oil
2 T vinegar
4 cloves garlic, minced
2 t grated fresh ginger root
1/4 t ground red pepper
Salsa:
1 c chopped fresh fruit such as peeled peaches, unpeeled nectarines, paears or plums (I prefer nectarines)
1 c chopped, seeded cucumber
2 T thinly sliced green onion
2 T snipped parsley or cilantro (I like cilantro)
1 T sugar
1 T oil
1 T vinegar
|
|
|
|
|
