Crusty Chicken With Tangy Peach Salsa

• 14 cup orange marmalade
• 14 cup orange juice
• 2 tablespoons low sodium soy sauce
• 1 teaspoon fresh gingerroot, grated
• 1 12 teaspoons Dijon mustard
• 1 clove garlic, minced
• 3 12 lbs skinless chicken thighs
• 1 cup lightly crushed corn flakes
• 4 peaches, chopped (or nectarines)
• 12 cup orange marmalade
• 12 cup green onion, thinly sliced
• 2 tablespoons cider vinegar
• 1 teaspoon fresh gingerroot, grated

1. In small bowl, combine first six ingredients to make an orange-ginger marinade.
2. Place chicken in zip-top plastic bag, pour marinade over chicken and close bag securely.
3. Turn to coat well and let marinate in the fridge for two hours.
4. Later, remove chicken from marinade and roll in corn flakes.
5. Pat extra corn flakes on if necessary to make a solid coating.
6. Place chicken in lightly oiled disposable aluminum foil pan.
7. Cover loosely with foil.
8. Cook on a covered grill over medium, direct heat for 30 to 40 minutes or until cooked through.
9. You can also bake the chicken in a dish of your choice (lining with tin-foil will make cleaning up much easier) in a 350 F oven for 30 to 40 minutes.
10. While the chicken is cooking make the salsa by mixing the peaches, marmalade, green onions, vinegar and ginger root in medium bowl.
11. Refrigerate until ready to use.
12. Uncover chicken for the last 10 minutes and when cooked you can serve the chicken hot or cold with tangy peach salsa.

orange marmalade, orange juice, soy sauce, fresh gingerroot, mustard, clove garlic, chicken thighs, corn flakes, peaches, orange marmalade, green onion, cider vinegar, fresh gingerroot

Taken from www.food.com/recipe/crusty-chicken-with-tangy-peach-salsa-37095 (may not work)