Makes 6 servings.

Chicken and Marinade Ingredients

12  pieces chicken thighs without skin 
1/2  cup hot water
1/2  cup creamy peanut butter
1/4  cup chili sauce
1/4  cup soy sauce
2  Tablespoons salad oil
2  Tablespoons vinegar
4  cloves garlic minced
2  teaspoons ginger root (or 1/2 tsp ground ginger) grated 
1/4  teaspoon red pepper ground


Fruit Salsa

1  cup fruit (fresh peaches,nectarines,pears,plums chopped)
1  cup cucumber (seeded) chopped
2  Tablespoons green onion thinly sliced
2  Tablespoons parsley or cilantro snipped 
1  Tablespoon sugar
1  Tablespoon salad oil
1  Tablespoon vinegar
Ti leaves (optional)
Fruit wedges

Preparation:

Rinse chicken thighs; pat dry with paper towels.  Place chicken
thighs in a nonmetal bowl; set aside.

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

Place the chicken in a plastic bag and set in a shallow bowl.  Pour
marinade over chicken.  Seal the bag and turn to coat chicken thighs
with marinade.  Chill for 12 to 24 hours, turning the bag occasionally.

For salsa, in a medium mixing bowl combine chopped fruit, cucumber,
green onion, parsley, cucumber, green onion, parsley or cilantro, sugar,
1  tablespoon oil, and 1 tablespoon vinegar.  Cover and chill for 1 to 2
hours. [Note:  Use the cilantro...much tastier!]

In a covered grill arrange medium hot coals around a drip pan. Test for
medium heat above the pan.  To test the heat of the coals, hold your
hand over the coals for 3 seconds.  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 no pink remains.

[Note:  Using our gas grill, I have found the cooking time to be
considerably less than the 35-45 minutes they call for.  But we use
boneless thighs, so that cuts the cooking time down.]

Serve chicken on ti leaves, if desired.  Garnish with desired fruit
wedges.  Spoon some salsa over;  pass remaining.  Makes 6 servings.