Directions:
- Rinse chicken thighs, pat dry. Place the chicken in a plastic bag set in a shallow bowl.
- In a small mixing bowl gradually stir hot water into peanut butter. Stir in chili sauce, soy sauce, the 2 T oil, the 2 T vinegar, garlic, ginger and red pepper.
- Pour marinade over chicken. Seal the bag and turn to coat chicken thighs with marinade. Chill for 12 to 24 hours, turning the bag occasionally.
- In a covered grill arrange medium hot coals around a drip pan. Test for medium hot by placing hand over coals. When hand gets too hot at 3 seconds the temperature is right.
- Remove chicken from marinade. Place chicken on the grill rack over the drip pan but not over the coals. Lower the grill hood. Grill chicken for 35 to 45 minutes or until no pink remains.
- Note: I do not use a drip pan and places the chicken over dead coals, adjacent to the hot coals.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1188.75 Kcal (4977 kJ) | ||
| Calories from fat | 1041.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 115.73g | 178% | |
|---|---|---|---|
| Cholesterol | 237.83mg | 79% | |
| Sodium | 1014.28mg | 42% | |
| Potassium | 514.46mg | 11% | |
| Total Carbs | 9.67g | 3% | |
| Sugars | 2.17g | 9% | |
| Dietary Fiber | 2.14g | 9% | |
| Protein | 29.56g | 59% | |
| Vitamin C | 2.6mg | 4% | |
| Iron | 0.8mg | 5% | |
| Calcium | 33.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 392.03 Kcal (1641 kJ) | ||
| Calories from fat | 343.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.17g | 178% | |
|---|---|---|---|
| Cholesterol | 78.43mg | 79% | |
| Sodium | 334.49mg | 42% | |
| Potassium | 169.66mg | 11% | |
| Total Carbs | 3.19g | 3% | |
| Sugars | 0.72g | 9% | |
| Dietary Fiber | 0.7g | 9% | |
| Protein | 9.75g | 59% | |
| Vitamin C | 0.9mg | 4% | |
| Iron | 0.3mg | 5% | |
| Calcium | 11.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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