Grilled Chicken With Peach And Green Chili Salsa Recipe
Yield: 12 servingsYield: 12 servings
Recipe by luhu.jp
Ingredients:
1: **for the 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,
1: **for the 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,
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) By Nancy Berry
on Apr 17, 1997
Yield: 12 servings
Source from luhu.jp
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
Yield: 12 servings
Source from luhu.jp