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Serve chicken hot or cold with tangy peach salsa.
Ingredients:
1/4 cup orange marmalade 1/4 cup orange juice 2 tablespoons soy sauce 1 teaspoon fresh ginger root, grated 1 1/2 teaspoons Dijon mustard 1 garlic clove, minced
3 1/2 pounds skinless chicken thighs 1 cup lightly crushed corn flakes
Directions: In small bowl, combine first 6 ingredients to make orange-ginger marinade. Place chicken in zip-top plastic bag. Pour marinade over chicken; close bag securely, turning to coat
well. Refrigerate 2 hours. Remove chicken from marinade and roll in cornflakes. Pat extra cornflakes on if necessary to make a solid coating. Place chicken in lightly oiled disposable aluminum foil
pan; cover loosely with foil. Cook on covered grill over medium, direct heat 30 to 40 minutes or until cooked through. Uncover last 10 minutes.
Tangy Peach Salsa
4 peaches, chopped 1/2 cup orange marmalade 1/2 cup green onions, thinly sliced 2 tablespoons cider vinegar
1 teaspoon fresh ginger root, grated
Directions: Combine peaches, marmalade, green onions, vinegar and ginger root (last 5 ingredients) in medium bowl. Refrigerate until ready to use. Makes 2 1/2 cups.
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