Grilled Chicken With A Peach And Green Chili Sauce

• 1 Tbsp. ground cumin
• 1 1/4 c. fresh orange juice
• 1/4 c. olive oil
• 3 Tbsp. hot chili powder
• 2 (2 1/2 to 3 lb.) chickens, halved lengthwise and the wings removed and reserved for another use
• 2 small poblanos or other fresh green chilies, roasted (procedure follows) and chopped (wear rubber gloves)
• 1 c. honey
• 1 c. chicken broth
• 2 peaches, peeled, pitted and chopped
• 1 tsp. minced garlic

1. In a small bowl, whisk together the cumin, the orange juice, the oil and 1 tablespoon of the chili powder.
2. Arrange the chicken in a large shallow baking dish and pour the marinade over it, turning the chicken to coat it well.
3. Let the chicken marinate, covered and chilled, for at least 1 hour or overnight.

ground cumin, orange juice, olive oil, hot chili powder, chickens, poblanos, honey, chicken broth, peaches, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=996988 (may not work)