Peanut-Ginger Chicken with California Salsa
Recipe from Better Homes and Gardens

This marinated, grilled chicken thigh recipe has Asian flavors. Serve the chicken, topped with fresh salsa, on Ti leaves, which can be found at some florist shops. Wash and pat dry the leaves as you would any green.


Peanut-Ginger Chicken with California Salsa

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Servings: 6 servings
Prep Time: 25 mins
Total Time: 13 hrs 10 mins
Related Categories: Chicken, Chicken Marinades, Chicken Thighs, Dinner, Mexican Salsa, Summer Dinners, Thai Chicken Dishes, Thai Peanut Sauce Dishes
 
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Ingredients
  • 12 
    chicken thighs (about 3 pounds total), skinned
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  • 1/2  cup
    hot water
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  • 1/2  cup
    creamy peanut butter
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  • 1/4  cup
    chili sauce
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  • 1/4  cup
    soy sauce
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  • 2  tablespoons
    cooking oil
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  • 2  tablespoons
    vinegar
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  • 4  cloves
    garlic, minced
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  • 2  teaspoons
    grated gingerroot or 1/2 teaspoon ground ginger
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  • 1/4  teaspoon
    ground red pepper
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  • 1  cup
    chopped fresh fruit (such as peeled peaches, nectarines, pears, or plums)
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  • 1  cup
    chopped, seeded cucumber
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  • 2  tablespoons
    thinly sliced green onion
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  • 2  tablespoons
    snipped parsley or fresh cilantro
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  • 1  tablespoon
    sugar
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  • 1  tablespoon
    cooking oil
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  • 1  tablespoon
    vinegar
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  •  
    Ti leaves (optional)
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  •  
    Hot cooked rice (optional)
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Directions
1.
Rinse chicken; pat dry with paper towels. Place chicken in a large plastic bag set in a large, deep bowl.
2.
For marinade, in a small mixing bowl gradually stir hot water into peanut butter. (The mixture will stiffen at first.) Stir in the chili sauce, soy sauce, the 2 tablespoons oil, the 2 tablespoons vinegar, the garlic, gingerroot or ground ginger, and ground red pepper.
3.
Pour marinade over chicken. Seal the bag and turn to coat chicken thighs with marinade. Marinate in the refrigerator for 12 to 24 hours, turning the bag occasionally.
4.
For salsa, in a medium mixing bowl combine the chopped fruit, cucumber, green onion, parsley or cilantro, sugar, the 1 tablespoon oil, and the 1 tablespoon vinegar. Cover and refrigerate for 1 to 2 hours.
5.
In a covered grill 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. Lower the grill hood. Grill chicken for 35 to 45 minutes or until chicken is tender and no longer pink.
6.
If desired, serve chicken on ti leaves. Spoon some of the salsa over chicken; pass remaining salsa. If desired, serve with hot cooked rice. Makes 6 servings.
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