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Grilled Chicken With Peach And Green Chili Salsa main dish, chili, bbq, salsa, chicken 1 **for the marinade: 6 lb cut-up chicken (5 to 6 lbs) 1 tablespoon cumin 1 1/4 cup fresh orange juice 1/4 cup olive oil 1 tablespoon chili powder 1 **for the salsa: 2 tablespoon chili powder 2 poblano chilies -- roasted 1 and diced 1/2 cup honey 1 cup chicken stock -- or broth 2 peaches -- peeled and 1 chopped 1 tablespoon garlic -- minced Whisk ingredients to make the marinade. Arrange chicken in a large baking dish and pour on marinade, turning chicken to coat. Marinate in refrigerator overnight. The salsa can be made ahead. Bring salsa ingredients to a boil. Simmer and stir occasionally for 30 minutes or until thick. Grill chicken on outdoor grill until done. Serve with heated salsa. Pantry: Pasilla chili pepper are hotter but may be substituted. Recipe Contest Winners from the 1997 Orange Blossom Festival, Riverside, California. Shared with McRecipe List, untested, by phannema@wizard.ucr.edu. Published by Riverside Press-Enterprise (California) on Apri1 17, 1997 Recipe By : Cindy Moore, Riverside, CA (1997) From: Path Date: 17 Apr 97 Mastercook Recipes (Mailing List) Ä Yield: 12 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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