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Grilled Thai Chicken with Chunky Peach Pepper Sauce Recipe

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This recipe for Grilled Thai Chicken with Chunky Peach Pepper Sauce, by , is from The Carol Leclair Family Cookbook, 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!

Ken Leclair


2 tbsp each of Thai fish sauce or soy sauce and vegetable oil
1 tbsp minced fresh gingerroot
1 clove garlic, minced
1 stalk lemongrass, hard outer leaves and green top removed, minced optional
tsp each of curry powder, ground cumin and salt
1 lbs boneless, skinless chicken thighs (8 to 12 thighs)

Peach Pepper Sauce
1 diced onion
1 to 2 small hot peppers (such as hot red cherry peppers)
2 tsp vegetable oil
2 tbsp red wine vinegar
1 tbsp packed brown sugar
3 ripe peaches or nectarines, peeled & diced
1 tomato, halved, seeded and diced
cup chopped fresh cilantro
salt & pepper

In small bowl, combine fish or soy sauce, oil, ginger, garlic, lemongrass, curry powder, cumin and salt.
Place chicken in sealable bag; pour in seasoning mixture and seal bag.
Massage mixture into chicken to evenly coat and marinade in refrigerator a few hours.

Peach Pepper Sauce:
Just before cooking chiken, combine onion, hot peppers, and oil in medium microwavable bowl, Microwave uncovered at high heat for two minutes to soften. Alternatively, cook in small skillet until softened.
Stir in vinegar and brown sugar until sugar is dissolved.
Add peaches, tomato and cilantro.
Taste and season with salt and pepper.
Cover and keep warm.

Preheat barbeque/grill.
Reduce heat to medium or medium low.
Cook chicken until tender and juices run clear when meat is pierced, 20 to 25 minutes.
Serve with sauce.




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