Ingredients
12   chicken thighs (about 3 pounds)
1/2  cup hot water
1/2  cup creamy peanut butter
1/4  cup bottled chili sauce
1/4  cup soy sauce
2  tablespoons  salad oil
2  tablespoons vinegar
4  cloves garlic, minced
2  teaspoons grated fresh ginger 
or 1/2 teaspoon ground ginger 
1/4  to 1/2 teaspoon ground red pepper
1  cup chopped fresh fruit, such as peeled peaches, 
or nectarines, pears, or plums
1  cup chopped, seeded cucumber
2  tablespoons thinly sliced green onion
1  tablespoon  sugar
1  tablespoon salad oil
1  tablespoon  vinegar
   Hot cooked rice (optional) 

Directions
1. If desired, remove skin from chicken. 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, ginger, and red pepper. Pour over chicken. Seal 
bag; turn to coat chicken with marinade. Chill in refrigerator for at least 12 hours or up 
to 24 hours; turn 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 in refrigerator 
for at least 1 hour or up 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 45 
to 50 minutes or until tender and cooked through. Spoon some of the salsa over 
chicken; pass the remaining salsa. If desired, serve with hot cooked rice. Makes 6 servings.  

Source:  Better Homes & Gardens