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MainRecipesChicken | Peanut Ginger Chicken with California Salsa

   Peanut Ginger Chicken with California Salsa submitted by Mom Johnson
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.

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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v 12 chicken thighs, skinned (about 3 pounds)
v 1/2 cup hot water
v 1/2 cup creamy peanut butter
v 1/4 cup chili sauce
v 1/4 cup soy sauce
v 2 T. oil
v 2 T. vinegar
v 4 cloves garlic, minced
v 2 tsp. grated fresh ginger
v 1/4 tsp. ground red pepper
v Salsa:
v 1 cup chopped peaches or nectarines
v 1 cup chopped, seeded cucumber
v 2 T. thinly sliced green onion
v 2 T. snipped cilantro
v 1 T. sugar
v 1 T. oil
v 1 t. rice wine vinegar

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