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Peanut-Ginger Chicken with California Salsa Recipe

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This recipe for Peanut-Ginger Chicken with California Salsa is from A Collection of Favorites from Bulloch Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 Chicken thighs (or boneless chicken tenderloins if going healthier) skinned.
1/2 cup hot water
1/2 cup creamy peanut butter
1/4 cup chili sauce
1/4 cup soy sauce
2 Tbsp salad oil
2 Tbsp vinegar
4 garlic cloves, minced
1/2 tsp. ground ginger
1/4 tsp. ground red pepper
***

Salsa:
1 cup chopped fresh fruit, such as peeled peaches nectarines, pears, or plums.
1 cup chopped, seeded cucumber
2 Tbsp thinly sliced green onion
2 Tbsp snipped cilantro
1 Tbsp sugar
1 Tbsp salad oil
1 Tbsp vinegar
Extra fruit for wedges with chicken
Directions:
Directions:
Rinse chicken and pat dry place in bowl and set aside.
For Marinade: In a small mixing bowl gradually stir hot water into peanut butter. Stir in chili sauce, soy sauce, the 2 Tbsp salad oil, the 2 Tbsp vinegar, garlic, ginger and red pepper.
Place chicken in a plastic bag in a bowl. Seal bag and turn chicken to coat. Chill for 12 to 24 hours.
Salsa: In bowl combine chopped fruit, cucumber, green onion, cilantro, sugar, oil and vinegar. Cover and chill.
Grill: Remove chicken from bag. Discard marinade. Place chicken on grill and cook for 35 to 45 minutes on medium heat.
Serve chicken with salsa served over the top.
Number Of Servings:
Number Of Servings:
6 servings
Personal Notes:
Personal Notes:
First place, blue ribbon recipe for cooking chicken on the grill.

 

 

 

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