Peanut-Ginger Chicken with Cucumber-Fruit Salsa

A delicious and simple chicken recipe from Vange, another part-time Mayne Islander. Perfect in summer.

12 chicken thighs (about 3 lbs)

1/2 cup boiling water

1/2 cup creamy peanut butter

1/4 bottle of chili sauce (1/2 cup; would ketchup and red pepper flakes do?)

1/4 cup soy sauce

2 tbsp olive oil

2 tbsp vinegar

4 cloves garlic minced

2 tbsp grated ginger

1/2 tsp cayenne pepper

Mix all ingredients and pour into a large sealable plastic bag. Add chicken pieces. Marinade for several hours or overnight.

Drain chicken before grilling and reserve marinade. Simmer marinade (to make it safe for consumption) and serve alongside grilled chicken.

1 cup chopped fruit (mango, plum, pear, nectarine)

1 cup chopped seeded cucumber

1 tbsp sugar

1 tbsp oil

1 tbsp vinegar

2 tbsp finely chopped green onion and some grated red onion

Mix all ingredients, cover and let sit for 2-3 hours. Keeps in fridge for several days.