Ingredients Jump to Instructions ↓

  1. 12 chicken thighs (about 3 lb.)

  2. cup water

  3. 1/2 cup creamy peanut butter

  4. cup bottled chili sauce

  5. cup soy sauce

  6. 2 Tbsp. salad oil

  7. 2 Tbsp. vinegar

  8. 4 cloves garlic, minced

  9. l Tbsp. grated gingerroot or tsp. ground ginger

  10. 1/4 to tsp. ground red pepper

  11. 1 cup chopped fresh fruit, such as peeled peaches, nectarines, pears, or plums

  12. 1 cup chopped, seeded cucumber

  13. 2 Tbsp. thinly sliced green onion

  14. 1 Tbsp. sugar

  15. 1 Tbsp. salad oil

  16. 1 Tbsp. vinegar

  17. Peach, nectarine, pear, or plum wedges

  18. 2 tablespoons salad oil, the

  19. 2 tablespoons vinegar, the garlic, gingerroot or ginger, and red pepper. Pour over chicken. Seal bag; turn to coat chicken with marinade. Chill for 12 to 24 hours; turn occasionally. For salsa, in a medium mixing bowl combine chopped fruit, cucumber, green onion, sugar, the

  20. 1 tablespoon oil, and the

  21. 1 tablespoon vinegar. Cover and chill for I to

  22. 2 hours. 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 till no pink remains. Spoon salsa onto plates and serve chicken on salsa. Serve with Slaw on the side and garnish with fruit wedges, if desired. Makes

  23. 6 servings.


Send feedback