WDW returns today with this longtime favorite summer barbecued chicken recipe. When the stone fruits (peaches, nectarines, plums) are at their peak, I always think to make this. I got the recipe from Better Homes & Gardens magazine a very long time ago, and make it several times each summer. The chicken is so tasty and the fruit salsa just screams "summer!" This is a great one to serve when you have company.
The interesting marinade gives the chicken it's unique flavor and is a great tenderizer. One ingredient that might be unfamiliar is the chili sauce. This is a product similar to ketchup and in fact Heinz makes it. Leftovers keep as well as ketchup, which is good, because I know you'll want to make this recipe again and again. I like to use boneless, skinless chicken thighs for this, but use any chicken pieces you prefer. The chicken tastes best when you can marinate it overnight, but I often just get it going the morning I plan to cook it.
Enjoy your summer and this wonderful dish!
Peanut-Ginger Chicken with Fruit Salsa
5-8 boneless, skinless chicken thighs
½ cup hot water
½ cup creamy peanut butter
¼ cup chili sauce (it’s made by Heinz)
¼ cup soy sauce
2 Tbsp. olive oil
2 Tbsp. cider vinegar
4 cloves garlic, minced
¼ tsp. pepper
¼ tsp. cayenne pepper
½ tsp. ground ginger
Mix and marinate overnight. Grill chicken over medium heat.
1 cup chopped fruit (peaches, nectarines, plums)
1 cup chopped seeded and peeled cucumber
2 Tbsp. thinly sliced green onion or chives
2 Tbsp. chopped fresh cilantro
1 Tbsp. honey
1 Tbsp. olive oil
1 Tbsp. cider vinegar
Combine all ingredients together and chill 1-2 hours in advance. Serve chicken topped with fruit salsa.