Title: Grilled Chicken with Peach and Green Chili Salsa
Categories: Entree Marinade
Yield: 12 Servings

		**For the 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
		**For the 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) By Nancy Berry on Apr 17, 1997

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