Chicken With Nectarine-Tomato Salsa

• 2 teaspoons ground cumin
• 1 cup fresh orange juice
• 1 teaspoon hot chili powder
• 1 pound skinless, boneless chicken breasts
• 1 pound ripe field tomatoes, squeezed and chopped fine
• 1 pound yellow or red bell peppers, chopped fine
• 2 pounds nectarines, chopped fine
• 1 jalapeno or serrano chili pepper, minced
• 4 teaspoons maple syrup
• 2 tablespoons lime juice
• 2 tablespoons chopped cilantro
• 2 teaspoons olive oil

1. Whisk together the cumin, orange juice and chili powder.
2. Wash and dry the chicken breasts and place in orange juice mixture, turning to coat both sides.
3. Allow to marinate for one or two hours.
4. Prepare a charcoal fire and allow to burn down until a gray ash covers all the coals.
5. Combine tomatoes, peppers, nectarines and chili with maple syrup, lime juice and cilantro in a serving bowl.
6. Set aside.
7. Brush chicken breasts with a little olive oil.
8. Grill breasts, cooking for 10 to 15 minutes, depending on thickness, browning on both sides.
9. When chicken is cooked, arrange on salsa.

ground cumin, orange juice, hot chili powder, skinless, tomatoes, red bell peppers, nectarines, serrano chili pepper, maple syrup, lime juice, cilantro, olive oil

Taken from cooking.nytimes.com/recipes/9898 (may not work)