Recipe by Chef PotPie
We made this last summer for a barbeque and everybody loved it. I used a nectarine and pear combination for the salsa and added about 1/2 teaspoon crushed red pepper for bit of a kick. YUM! Cooking time does not reflect marinating time of 24 hours.
Top Review by BakinBaby
Great flavor and the marinade browned up nicely on the grill. The addition of chili sauce gave this a lovely flavor. The salsa was nice too, I used pears and peaches. We don't usually serve salsas like this, but it was a nice change. You could certainly make the chicken and serve ala American Style with tater salad and ice cold beer. Made for ZWT, thanks for sharing such a delightful grilled chicken dish, I won't forget this one.
- 12 chicken thighs (about 3 lb.)
- 1 cup water
- 1⁄2 cup creamy peanut butter
- 1 cup bottled chili sauce
- 1 cup soy sauce
- 2 tablespoons salad oil
- 2 tablespoons vinegar
- 4 garlic cloves, minced
- 1 tablespoon grated gingerroot or 1 teaspoon ground ginger
- 1⁄4-1 teaspoon ground red pepper
- 1 cup chopped fresh fruit (such as peeled peaches, nectarines, pears, or plums)
- 1 cup chopped seeded cucumber
- 2 tablespoons thinly sliced green onions
- 1 tablespoon sugar
- 1 tablespoon salad oil
- 1 tablespoon vinegar
- peaches (optional) or nectarines (optional) or pears (optional) or plum, wedges (optional)
Directions See How It's Made
- Rinse chicken and remove skin, if desired. Pat chicken dry with paper towels. Place the chicken in a plastic bag set in a shallow bowl.
- For marinade, in a medium mixing bowl gradually stir water into peanut butter. (The mixture will stiffen at first.) Stir in chili sauce, soy sauce, the 2 tablespoons salad oil, the 2 tablespoons vinegar, the garlic, gingerroot or ginger, and red pepper. Pour over chicken. Seal bag; turn to coat chicken with marinade. Chill for 24 hours; turning occasionally.
- For salsa, in a medium mixing bowl combine chopped fruit, cucumber, green onion, sugar, the 1 tablespoon oil, and the 1 tablespoon vinegar. Cover and chill for I to 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.