Crusty Chicken with Tangy Peach Salsa

1/4 cup orange marmalade
1/4 cup orange juice
2 Tbs soy sauce
1 tsp fresh ginger root, grated
1 1/2 tsps Dijon mustard
2 garlic cloves, minced
3 1/2 lbs skinless chicken thighs
1 cup lightly crushed corn flakes

In small bowl, combine first 6 ingredients to make marinade. Place chicken in zip-top plastic bag. Pour marinade over chicken; close bag securely, turning to coat well. Refrigerate for 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 a covered grill over medium, direct heat 30 to 40 minutes or until cooked through. Uncover last 10 minutes. (Chicken can be baked in a conventional oven. Bake in a 350F oven for 30 to 40 minutes.)

4 peaches, chopped (can substitute nectarines or plums)
1/2 cup orange marmalade
1/2 cup green onions, thinly sliced
2 Tbs cider vinegar
1 tsp fresh ginger root, grated

Combine peaches, marmalade, green onions, vinegar and ginger root in medium bowl. Refrigerate until ready to use.

Serve chicken hot or cold with tangy peach salsa.

Yield: 6 servings