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Peanut Ginger Chicken
Source of Recipe
msn
Recipe Introduction
6 servings
List of Ingredients
• 12 chicken thighs (about 3 pounds)
• 1/2 cup water
• 1/2 cup creamy peanut butter
• 1/4 cup bottled chili sauce
• 1/4 cup soy sauce
• 2 tablespoons salad oil
• 2 tablespoons vinegar
• 4 cloves garlic, minced
• 1 tablespoon grated fresh ginger or 3/4 teaspoon ground ginger
• 1/4 - 1/2 teaspoons ground red pepper
• 1 cup chopped fresh fruit (such as peeled peaches, nectarines, pears, or plums)
• 2 tablespoons thinly sliced green onion
• 1 tablespoon sugar
• 1 tablespoon salad oil
• 1 tablespoon vinegar
• 1 medium peach, nectarine, pear, or plum, cut into wedges (optional)
• 1 cup chopped, seeded cucumber
Recipe
1. Remove skin from chicken, if desired. Pat chicken dry with paper towels. Place the chicken in a plastic bag set in a shallow bowl.
2. For marinade, in a medium mixing bowl gradually stir water into peanut butter. (The mixture will stiffen at first.) Stir in chili sauce, soy sauce, the 2 tablespoons salad oil, the 2 tablespoons vinegar, the garlic, ginger, and red pepper. Pour over chicken. Seal bag; turn to coat chicken with marinade. Marinate in refrigerator for at least 12 hours or up to 24 hours; turn occasionally.
3. For salsa, in a medium mixing bowl combine chopped fruit, cucumber, green onion, sugar, the 1 tablespoon oil, and the 1 tablespoon vinegar. Cover and chill in the refrigerator for at least 1 hour or up to 2 hours.
4. In a grill with a cover, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Remove chicken from marinade; discard marinade. Place chicken on the grill rack over the drip pan but not over the coals. Cover and grill chicken for 50 to 60 minutes or until chicken is tender and no pink remains. Spoon salsa onto plates; serve chicken on salsa. Garnish with fruit wedges, if desired. Makes 6 servings.
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