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MainRecipesChicken | Peanut Ginger Chicken with California Salsa

   Peanut Ginger Chicken with California Salsa submitted by Karen Johnson
This is a quintessential summer dish for entertaining. Marinading the chicken the night before ensures fabulous taste throughout and less prep the day of.

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.

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v Chicken:
v 12 chicken thighs, skinned (about 3#)
v 1/2 c hot water
v 1/2 c creamy peanut butter
v 1/4 c chili sauce
v 1/4 c soy sauce
v 2 T oil
v 2 T vinegar
v 4 cloves garlic, minced
v 2 t grated fresh ginger root
v 1/4 t ground red pepper

v Salsa:
v 1 c chopped fresh fruit such as peeled peaches, unpeeled nectarines, paears or plums (I prefer nectarines)
v 1 c chopped, seeded cucumber
v 2 T thinly sliced green onion
v 2 T snipped parsley or cilantro (I like cilantro)
v 1 T sugar
v 1 T oil
v 1 T vinegar

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