Recipe - Grilled Chicken With Oregano - Pollo Con Oreg

MARINADE
6 pound CutUp chicken (5 to 6 lbs)
1 tablespoon Cumin
1 One fourth cup Fresh orange juice
One fourth cup Olive oil
1 tablespoon Chili powder

SALSA
2 tablespoon Chili powder
2 Poblano chilies, roasted and
minced
One half cup Honey
1 cup Chicken stock, or broth
2 Peaches, peeled and chopped
1 tablespoon Garlic, minced

Whisk ingredients to make the marinade. Arrange chicken in a large baking
dish and pour on marinade, turning chicken to coat. Marinate in
refrigerator overnight.

The salsa can be made ahead. Bring salsa ingredients to a boil. Simmer and
stir occasionally for 30 minutes or until thick.

Grill chicken on outdoor grill until done. Serve with heated salsa.

Pantry: Pasilla chili pepper are hotter but may be substituted.

Recipe Contest Winners from the 1997 Orange Blossom Festival, Riverside,
California. Shared with McRecipe List, untested, by
phannema@wizard.ucr.edu. Published by Riverside PressEnterprise
(California) on Apri1 17, 1997

Recipe by: Cindy Moore, Riverside, CA (1997) Posted to MCRecipe Digest V1
#574 by PATh phannema@wizard.ucr.edu on Apr 17, 1997