Peanut Ginger Chicken With Fresh Fruit Salsa Recipes

PEANUT-GINGER CHICKEN WITH FRESH FRUIT SALSA

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. (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.
• 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 chicken on salsa.

PEANUT-GINGER CHICKEN WITH CALIFORNIA SALSA

Steps:

• Rinse chicken and pat dry, place in deep bowl.
• In small bowl, gradually stir hot water into peanut butter (the mixture will stiffen at first).
• Stir in chill sauce, soy sauce, the 2 T oil, the 2 T vinegar, garlic, ginger, and cayenne.
• Pour over chicken; turn to coat; marinate in the refrigerator for 12-24 hours.
• Turn occasionally.
• In med bowl, combine the chopped fruit, cucumber, green onion, cilantro, sugar, the 1 T oil and the 1 T vinegar.
• Cover and chill for 1 hour.
• Remove chicken from marinade; discard marinade.
• Broil, 8 inches from the heat for 15 minutes, turning often.
• Bake at 350* for another 25 minutes.
• Place chicken on plate, spoon salsa over.