Grilled Chicken with Peach and Green Chili Salsa

Title:
Grilled Chicken with Peach and Green Chili Salsa

Yield:
12 Servings

Categories:
Entrees,
Marinade




Ingredients:




----------------------------------MARINADE----------------------------------


     6 lb Cut-Up chicken (5 to 6 lbs)


     1 tb Cumin


 1 1/4 c  Fresh orange juice


   1/4 c  Olive oil


     1 tb Chili powder





-----------------------------------SALSA-----------------------------------


     2 tb Chili powder


     2    Poblano chilies, roasted and


          -diced


   1/2 c  Honey


     1 c  Chicken stock, or broth


     2    Peaches, peeled and chopped


     1 tb 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) Posted to MC-Recipe Digest V1


 #574 by PATh 
on Apr 17, 1997