Peanut Ginger Chicken with California Salsa (Michelle Hileman)

Peanut Ginger Chicken with California Salsa

1/2 cup hot water

1/2 cup creamy peanut butter

1/4 cup chili sauce

1/4 cup soy sauce

2 T olive oil

2 T vinegar

4 cloves garlic-minced

2 tsp grated ginger root or 1/2 tsp ground ginger

Mix together in a large bowl and add:

12 chicken thighs (about 3 lbs) skinned and deboned

Marinate 12-24 hours, then cook on grill. Serve with California Salsa

California Salsa:

Mix together and chill salsa for 2 hours

2 cups chopped fruit, such as peeled peaches, nectarines, pears, plums 

(1 of each listed fruit = 2 cups)

2 cups seeded and chopped cucumber

2 T thinly sliced green onion

2 T snipped cilantro or parsley

1 T sugar

1 T salad oil

1 T vinegar

Ti leaves (optional) (I’ve never used the Ti leaves)