Shelly's Recipe

CRUSTY CHICKEN

Category: Poultry I

1/4 cup orange marmalade
1/4 cup orange juice
2 tbsp soy sauce
1 tsp fresh ginger root, grated
1 1/2 tsp Dijon mustard
1 garlic clove, minced
3 1/2 lbs skinless chicken thighs
1 cup lightly crushed corn flakes
4 peaches, chopped
1/2 cup orange marmalade
1/2 cup green onions, thinly sliced
2 tbsp cider vinegar
1 tsp fresh ginger root, grated

In small bowl, combine first 6 ingredients to make orange-ginger marinade. Place chicken in zip-top plastic bag. Pour marinade over chicken; close bag securely, turning to coat well. Refrigerate 2 hours.

Remove chicken from marinade and roll in corn flakes. Pat extra corn flakes on if necessary to make a solid coating. Place chicken in lightly oiled disposable aluminum foil pan; cover loosely with foil. Cook on covered grill over medium, direct heat 30 to 40 minutes or until cooked through. Uncover last 10 minutes. Serves 6

Tangy Peach Salsa: Combine peaches, marmalade, green onions, vinegar and ginger root (last 5 ingredients) in medium bowl. Refrigerate until ready to use. Makes 2 1/2 cups.

Serve chicken hot or cold with tangy peach salsa.

Note: If fresh ginger is unavailable, use 1/4 tsp dried for the 1 tsp fresh.

NOTE: Chicken can be baked in the oven at 350 for 30 to 40 minutes.