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| Grilled Chicken With Peach And Green Chili Salsa Recipe |
Category: Other / Entrees
Rating:
N/A
Servings: 12
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Ingredients
----MARINADE----
6 lb cut-up chicken (5 to 6 lbs)
1 tablespoon cumin
1 1/4 cup fresh orange juice
1/4 cup olive oil
1 tablespoon chili powder
----SALSA----
2 tablespoon chili powder
2 poblano chilies, roasted and diced
1/2 cup honey
1 cup chicken stock, or broth
2 peaches, peeled and chopped
1 tablespoon garlic, minced
Cooking Directions:
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
entrees
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