Crusty Chicken With Tangy Peach Salsa

Total Time: 3 hrs 10 mins Preparation Time: 2 hrs 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1/4 cup orange marmalade
• 1/4 cup orange juice
• 2 tablespoons low sodium soy sauce
• 1 teaspoon fresh gingerroot, grated
• 1 1/2 teaspoons dijon mustard
• 1 clove garlic, minced
• 3 1/2 lbs skinless chicken thighs
• 1 cup lightly crushed corn flakes
• 4 peaches, chopped (or nectarines)
• 1/2 cup orange marmalade
• 1/2 cup green onion, thinly sliced
• 2 tablespoons cider vinegar
• 1 teaspoon fresh gingerroot, grated

Recipe

• 1 in small bowl, combine first six ingredients to make an orange-ginger marinade.
• 2 place chicken in zip-top plastic bag, pour marinade over chicken and close bag securely.
• 3 turn to coat well and let marinate in the fridge for two hours.
• 4 later, remove chicken from marinade and roll in corn flakes.
• 5 pat extra corn flakes on if necessary to make a solid coating.
• 6 place chicken in lightly oiled disposable aluminum foil pan.
• 7 cover loosely with foil.
• 8 cook on a covered grill over medium, direct heat for 30 to 40 minutes or until cooked through.
• 9 you can also bake the chicken in a dish of your choice (lining with tin-foil will make cleaning up much easier) in a 350 f oven for 30 to 40 minutes.
• 10 while the chicken is cooking make the salsa by mixing the peaches, marmalade, green onions, vinegar and ginger root in medium bowl.
• 11 refrigerate until ready to use.
• 12 uncover chicken for the last 10 minutes and when cooked you can serve the chicken hot or cold with tangy peach salsa.