Peanut Ginger Chicken With Fresh Fruit Salsa

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.

Steps

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.

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 .

Ingredients

chicken thighs, water, creamy peanut butter, bottled chili sauce, soy sauce, salad oil, vinegar, garlic cloves, gingerroot, ground red pepper, fresh fruit, cucumber, green onions, sugar, peaches