Peanut-Ginger Chicken With California Salsa
- Ready In:
- 55mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 12 skinless chicken thighs
- 1⁄2 cup hot water
- 1⁄2 cup creamy peanut butter
- 1⁄4 cup chili sauce
- 1⁄4 cup soy sauce
- 2 tablespoons vegetable oil
- 2 tablespoons vinegar
- 4 cloves garlic, minced
- 2 teaspoons grated gingerroot
- 1⁄4 teaspoon cayenne pepper
- 1 cup chopped fresh fruit (peaches, plums, pears, apricots etc, whatever you like)
- 1 cup seeded chopped cucumber
- 2 tablespoons thinly sliced green onions
- 2 tablespoons snipped cilantro
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- 1 tablespoon vinegar
directions
- Rinse chicken and pat dry, place in deep bowl.
- In small bowl, gradually stir hot water into peanut butter (the mixture will stiffen at first).
- Stir in chill sauce, soy sauce, the 2 T oil, the 2 T vinegar, garlic, ginger, and cayenne.
- Pour over chicken; turn to coat; marinate in the refrigerator for 12-24 hours.
- Turn occasionally.
- In med bowl, combine the chopped fruit, cucumber, green onion, cilantro, sugar, the 1 T oil and the 1 T vinegar.
- Cover and chill for 1 hour.
- Remove chicken from marinade; discard marinade.
- Broil, 8 inches from the heat for 15 minutes, turning often.
- Bake at 350* for another 25 minutes.
- Place chicken on plate, spoon salsa over.
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RECIPE SUBMITTED BY
MizzNezz
United States
After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!!
I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch.
We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!