Peanut-Ginger Chicken With California Salsa |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Gingery chicken with a fruity salsa. Needs to marinate for at least 12 hours. I do it the day before. 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:
1. Rinse chicken and pat dry, place in deep bowl.
2. In small bowl, gradually stir hot water into peanut butter (the mixture will stiffen at first).
3. Stir in chill sauce, soy sauce, the 2 T oil, the 2 T vinegar, garlic, ginger, and cayenne.
4. Pour over chicken; turn to coat; marinate in the refrigerator for 12-24 hours.
5. Turn occasionally.
6. In med bowl, combine the chopped fruit, cucumber, green onion, cilantro, sugar, the 1 T oil and the 1 T vinegar.
7. Cover and chill for 1 hour.
8. Remove chicken from marinade; discard marinade.
9. Broil, 8 inches from the heat for 15 minutes, turning often.
10. Bake at 350* for another 25 minutes.
11. Place chicken on plate, spoon salsa over.
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