MAKES 6 SERVINGS
FOR THE CHICKEN:
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)
FOR THE SALSA:
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
Rinse the chicken well under cold running water; thoroughly pat dry with paper towels. Place the chicken in a large plastic, resealable bag set in a large, deep bowl.
In a small mixing bowl, gradually stir the hot water into the peanut butter. (The mixture will stiffen at first.) Stir in the chili sauce, soy sauce, olive oil, vinegar, garlic, fresh ginger or ground ginger, and ground red pepper.
Pour the marinade over the chicken. Seal the bag and turn to coat the chicken thighs with the marinade. Marinate in the refrigerator for 12 to 24 hours, turning the bag occasionally to redistribute the marinade over the chicken.
While the chicken marinates, prepare the salsa. In a medium mixing bowl, combine the chopped fruit, cucumber, green onion, parsley or cilantro, sugar, olive oil, and vinegar. Cover and refrigerate the salsa for 1 to 2 hours.
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.
Remove the chicken from the marinade; discard the marinade. Place the chicken on the grill rack over the drip pan but not over the coals. Lower the grill hood. Grill the chicken for 35 to 45 minutes or until the chicken is tender and no longer pink.
When ready to serve, spoon some of the salsa over the chicken. Place any remaining salsa in a serving bowl. If desired, serve with hot cooked rice.
Grilled Mustard-Coated Ribs
MAKES 8 SERVINGS
FOR THE RIBS:
1/3 cup granulated sugar
1 teaspoon freshly ground black pepper
2 tablespoons paprika
1 teaspoon curry powder
1/2 teaspoon coarse salt
3-1/2 to 4 lbs. pork country-style ribs
FOR THE BASTING SAUCE:
1 cup packed dark brown sugar
2/3 cup white vinegar or cider vinegar
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