Ingredients
- 1 tablespoon ground cumin
- 1 1/4 cups fresh orange juice
- 1/4 cup olive oil
- 3 tablespoons hot chili powder
- 8 boneless skinless chicken breasts
- 2 smalls fresh green chilies, or to taste, chopped
- 1 cup honey
- 1 cup chicken stock
- 4 mediums fresh peaches, peeled and chopped
- 1 teaspoon garlic, finely chopped
- 1/4 cup onions, diced
- 2 tablespoons fresh chives, chopped
- 1 tablespoon peach schnapps
Make it step by step
- In a small bowl, whisk together the cumin, orange juice, oil, and 1 tablespoon of the chili powder. Arrange the chicken in a large, shallow dish and cover with the orange juice mixture, turning the chicken to coat well. Marinate, covered, in the refrigerator for at least 1 hour or overnight.
- In a large saucepan, combine the remaining chili powder, the chilies, honey, stock, peaches, garlic, onions, chives, and schnapps and bring to a boil. Reduce heat to simmer and cook, stirring occasionally, for 30 minutes or until slightly thickened. Set aside.
- Place the marinated chicken on an oiled rack set about four inches above hot coals and grill for 25 to 30 minutes or until cooked to choice, turning occasionally. Top each breast with the reserved salsa and serve immediately.
- YIELD: 4 SERVINGS
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.