Peanut-Ginger Chicken With Fresh Fruit Salsa Recipe

Name: Peanut-Ginger Chicken With Fresh Fruit Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; pears (optional) or plum, wedges (optional)

Servings: persons

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
pears (optional) or plum, wedges (optional)

1
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.
2
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.
3
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.
4
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.

1022

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 12 chicken thighs (about 3 lb.), 1 cup water, 1/2 cup creamy peanut butter, 1 cup bottled chili sauce, and more.

Yes, Peanut-Ginger Chicken With Fresh Fruit Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Peanut-Ginger Chicken With Fresh Fruit Salsa

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