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