KraftRecipes.com
Print PageClose Window

Product Recall: We are voluntarily recalling fewer than 8,000 cases of regular Kraft American Singles Pasteurized Prepared Cheese Product
limited to 4 SKUs on two “Best When Used By” dates of February 20, 2015 and February 21, 2015. Click Here.

  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr
Main dishes

Peanut-Ginger Chicken with California Salsa

Recipe and Photo by: Better Homes and Gardens
Chicken thighs are marinated in a flavorful blend of peanut butter, chili sauce and ginger, and then grilled to perfection in this Asian-inspired dish.
time
prep:
25 min
total:
13 hr 10 min
servings
total:
6 servings

What You Need

12
 chicken thighs (about 3 pounds 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  cooking oil
2
tablespoons  vinegar
4
cloves  garlic, minced
2
teaspoons  grated gingerroot or 1/2 teaspoon ground ginger
1/4
 teaspoon ground red pepper (cayenne)
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  snipped parsley or fresh cilantro
1
 tablespoon sugar
1
 tablespoon cooking oil
1
 tablespoon vinegar
 Ti leaves (optional)
 Hot cooked rice (optional)

Make It

1. Rinse chicken; pat dry with paper towels. Place chicken in a large plastic bag set in a large, deep bowl.

2. For marinade, in a small mixing bowl gradually stir hot water into peanut butter. (The mixture will stiffen at first.) Stir in the chili sauce, soy sauce, the 2 tablespoons oil, the 2 tablespoons vinegar, the garlic, gingerroot or ground ginger, and ground red pepper.

3. Pour marinade over chicken. Seal the bag and turn to coat chicken thighs with marinade. Marinate in the refrigerator for 12 to 24 hours, turning the bag occasionally.

4. For salsa, in a medium mixing bowl combine the chopped fruit, cucumber, green onion, parsley or cilantro, sugar, the 1 tablespoon oil, and the 1 tablespoon vinegar. Cover and refrigerate for 1 to 2 hours.

5. In a covered grill 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. Lower the grill hood. Grill chicken for 35 to 45 minutes or until chicken is tender and no longer pink.

6. If desired, serve chicken on ti leaves. Spoon some of the salsa over chicken; pass remaining salsa. If desired, serve with hot cooked rice. Makes 6 servings.

K:64056v0:148835     
RecipeDetail
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email