Recipes @ Gear Up for Grilling Season

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Sunday, May 1, 2011

Gear Up for Grilling Season

With the beginning of spring, grilling season is not far away. Add this tasty Peanut Butter and Ginger Chicken with Citrus Salsa to your recipe repretoire.

Peanut Butter & Ginger Chicken with Citrus Salsa


  • 12 chicken thighs (about 3 lbs. total), skinned
  • 1/2 cup hot water
  • 1/2 cup creamy peanut butter
  • 1/4 cup chili sauce
  • 1/4 cup soy sauce
  • 2 tablespoons olive oil
  • 2 tablespoons vinegar
  • 4 cloves garlic, minced
  • 2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground red pepper
  • Hot cooked rice (optional)
  • 1 cup chopped fresh fruit (such as peeled peaches, nectarines, pears, or plums)
  • 1 cup chopped, seeded cucumber
  • 2 tablespoons thinly sliced green onion
  • 2 tablespoons finely chopped fresh parsley or cilantro
  • 1 tablespoon granulated sugar
  • 1 tablespoon olive oil
  • 1 tablespoon cider vinegar
  1. Rinse chicken well under cold running water; thoroughly pat dry with paper towels. Place chicken in a large plastic, resealable bag set in a large, deep bowl.
  2. In a small mixing bowl, gradually stir hot water into peanut butter. Stir in chili sauce, soy sauce, olive oil, vinegar, garlic, fresh ginger or ground ginger, and ground red pepper.
  3. Pour marinade over chicken. Seal bag and turn to coat chicken with marinade. Marinate in the refrigerator for 12 to 24 hours, turning the bag occasionally.
  4. While chicken marinates, prepare salsa. In a medium mixing bowl, combine chopped fruit, cucumber, green onion, parsley or cilantro, sugar, olive oil, and vinegar. Cover and refrigerate for 1 to 2 hours.
  5. Prepare a charcoal or gas grill. If using a charcoal grill, arrange the coals for medium-heat cooking around a drip pan. If using a gas grill, place a drip pan on the lower rack.
  6. Remove the chicken from the marinade; discard marinade. Place chicken on the grill rack over the drip pan but not over the coals. Lower grill hood. Grill chicken for 35 to 45 minutes or until chicken is tender and no longer pink.
  7. When ready to serve, spoon some of the salsa over the chicken. Place any remaining salsa in a serving bowl.

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