Instructions: Stir together peanut butter, garlic, water, chili sauce, soy sauce, vinegar, ginger, and red pepper in a medium mixing bowl. Mix thoroughly. (The mixture will feel stiff at first.)

Place chicken breast halves in a 1-gallon sealable plastic bag set in a shallow bowl; pour marinade over chicken. Seal bag; turn to coat chicken with marinade. Chill for 12 to 24 hours, turning occasionally.

Place chicken breast halves on the lightly oiled rack of the grill directly over medium-high heat. Grill for 12 to 15 minutes or until an instant-read thermometer inserted in centers registers 170 degrees and juices run clear, turning occasionally.

To serve, spoon half of the Fruit and Cucumber Salsa onto individual plates. Place chicken breast halves on salsa; top with remaining salsa.

Fruit and Cucumber Salsa: In a medium mixing bowl combine all ingredients. Cover and chill for 1 to 2 hours.

This recipe yields 4 servings.

Comments: Fresh ginger should be firm with a paper-thin skin. The strong flavor fades with exposure to air, so peel and grate just before using. You can ratchet up the kick to this recipe by adding 1/4 to 1/2 teaspoon of crushed red pepper to the marinade.

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