Pop's Crusty Chicken

Pop's Crusty Chicken Serves 6 A tasty version of fried chicken, that's grilled not fried. Ingredients: 1/4 cup orange marmalade 1/4 cup orange juice 2 tablespoons low sodium soy sauce 1 teaspoon fresh ginger root, grated 1 1/2 teaspoons Dijon mustard 1 garlic clove, minced 3 1/2 pounds skinless chicken thighs 1 cup lightly crushed corn flakes 4 California peaches, chopped 1/2 cup orange marmalade 1/2 cup green onions, thinly sliced 2 tablespoons cider vinegar 1 teaspoon fresh ginger root, grated Procedure: 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. 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 teaspoon dried for the 1 teaspoon fresh. Chicken can be baked in a conventional oven. Prepare as above and baked in a 350 degree F. oven 30 to 40 minutes.