"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Peanut-Ginger Chicken Recipe

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This recipe for Peanut-Ginger Chicken, by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amber Danner
Added: Sunday, January 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. boiling water
1/2 c. creamy peanut butter
1/4 c. bottled chili sauce
3 T. soy sauce
2 T. cooking oil
2 T. vinegar
4 cloves garlic, minced
1 T. grated fresh ginger, or 3/4 tsp. ground ginger
1/4 tsp. cayenne pepper
12 chicken thighs (about 3 lb. total), skinned
1 recipe Fresh Peach Salsa
Hot cooked rice (optional)

Directions:
Directions:
For marinade, in a small bowl gradually stir the boiling water into peanut butter. (The mixture will stiffen at first). Stir in chili sauce, soy sauce, oil, vinegar, garlic, ginger, and cayenne pepper; cool. Place the chicken in a plastic bag set in a shallow bowl. Pour marinade over chicken. Seal the bag; turn to coat chicken thighs with marinade. Marinate in refrigerator for at least 12 hours or up to 24 hours, turning the bag occasionally. For a gas grill, preheat grill. Reduce heat to medium. Drain the chicken, discarding the marinade. Place chicken on grill rack. Cover and grill for 50-60 minutes or until chicken is no longer pink, turning once. To serve, spoon some of the salsa over chicken; pass remaining. If desired, serve with rice.

Personal Notes:
Personal Notes:
Fresh Peach Salsa:
In a medium bowl combine 1 c. chopped fresh peeled peaches, nectarines, pears or plums, 1 c. seeded cucumber, 2 T. thinly sliced green onion, 2 T. snipped fresh parsley or cilantro, 1 T. sugar, 1 T. cooking oil, and the 1 T. vinegar. Cover and chill for 1 to 2 hours. Makes about 2 cups.

 

 

 

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