Peanut-Ginger Chicken With Fresh Fruit Salsa

• 12 chicken thighs (about 3 lb.)
• 1 cup water
• 1/2 cup creamy peanut butter
• 1 cup bottled chili sauce
• 1 cup soy sauce
• 2 tablespoons salad oil
• 2 tablespoons vinegar
• 4 garlic cloves, minced
• 1 tablespoon grated gingerroot or 1 teaspoon ground ginger
• 1/4 - 1 teaspoon ground red pepper
• 1 cup chopped fresh fruit (such as peeled peaches, nectarines, pears, or plums)
• 1 cup chopped seeded cucumber
• 2 tablespoons thinly sliced green onions
• 1 tablespoon sugar
• 1 tablespoon salad oil
• 1 tablespoon vinegar
• pears (optional) or plum, wedges (optional)

1. 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.
2. 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.
3. 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.
4. 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.

chicken, water, peanut butter, chili sauce, soy sauce, salad oil, vinegar, garlic, gingerroot, ground red pepper, fresh fruit, cucumber, green onions, sugar, salad oil, vinegar

Taken from www.food.com/recipe/peanut-ginger-chicken-with-fresh-fruit-salsa-228683 (may not work)