Grilled chicken with peach and green chili salsa

12 Servings

Ingredients

Quantity Ingredient
6 pounds Cut-Up chicken (5 to 6 lbs)
1 tablespoon Cumin
1¼ cup Fresh orange juice
¼ cup Olive oil
1 tablespoon Chili powder
2 tablespoons Chili powder
2 Poblano chilies, roasted and diced
½ cup Honey
1 cup Chicken stock, or broth
2 Peaches, peeled and chopped
1 tablespoon Garlic, minced

Directions

MARINADE

SALSA

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@.... Published by Riverside Press-Enterprise (California) on Apri1 17, 1997

Recipe by: Cindy Moore, Riverside, CA (1997) Posted to MC-Recipe Digest V1 #574 by PATh <phannema@...> on Apr 17, 1997

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