Crusty Chicken With Tangy Peach Salsa Recipe

Name: Crusty Chicken With Tangy Peach Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup orange marmalade; ¼ cup orange juice; 2 tablespoons low sodium soy sauce; 1 teaspoon fresh gingerroot, grated; 1 ½ teaspoons Dijon mustard; 1 clove garlic, minced; 3 12 lbs skinless chicken thighs; 1 cup lightly crushed corn flakes; 4 peaches, chopped (or nectarines); ½ cup orange marmalade; ½ cup green onion, thinly sliced; 2 tablespoons cider vinegar; 1 teaspoon fresh gingerroot, grated

Servings: persons

¼ cup orange marmalade
¼ cup orange juice
2 tablespoons low sodium soy sauce
1 teaspoon fresh gingerroot, grated
1 ½ teaspoons Dijon mustard
1 clove garlic, minced
3 12 lbs skinless chicken thighs
1 cup lightly crushed corn flakes
4 peaches, chopped (or nectarines)
½ cup orange marmalade
½ 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.

234

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ¼ cup orange marmalade, ¼ cup orange juice, 2 tablespoons low sodium soy sauce, 1 teaspoon fresh gingerroot, grated, and more.

Yes, Crusty Chicken With Tangy Peach Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Crusty Chicken With Tangy Peach Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions