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| Main | Peanut Ginger Chicken with California Salsa |
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| Peanut Ginger Chicken with California Salsa submitted by Mom Johnson |
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Description
One of our favorite summer BBQ dishes! The marinade looks ugly but the flavor is fantastic. We often make a double batch of the salsa.
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Directions
In a mixing bowl, gradually stir hot water into peanut butter until mixed. Stir in the chili sauce, soy sauce, the 2 T. oil, 2 T. vinegar, garlic, ginger root and red pepper. Place chicken in a sealable plastic bag and pour marinade over chicken. Seal the bag and turn to coat all parts of the chicken. Chill for 12-24 hours, turning the bag occasionally to coat the chicken.
For Salsa, in a medium bowl combine chopped fruit, cucumber, green onion, cilantro, sugar, oil and vinegar. Cover and chill for 1-2 hours.
Remove chicken from the marinade and discard the marinade. Place chicken onto a medium heated grill and grill for 35-45 minutes or till no pink remains. Serve chicken garnished with salsa spooned over the top and pass the remaining salsa.
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Ingredients
 12 chicken thighs, skinned (about 3 pounds)
1/2 cup hot water
1/2 cup creamy peanut butter
1/4 cup chili sauce
1/4 cup soy sauce
2 T. oil
2 T. vinegar
4 cloves garlic, minced
2 tsp. grated fresh ginger
1/4 tsp. ground red pepper
Salsa:
1 cup chopped peaches or nectarines
1 cup chopped, seeded cucumber
2 T. thinly sliced green onion
2 T. snipped cilantro
1 T. sugar
1 T. oil
1 t. rice wine vinegar
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