Grilled Chicken With A Peach And Green Chili Sauce - cooking recipe

Ingredients

1 Tbsp. ground cumin
1 1/4 c. fresh orange juice
1/4 c. olive oil
3 Tbsp. hot chili powder
2 (2 1/2 to 3 lb.) chickens, halved lengthwise and the wings removed and reserved for another use
2 small poblanos or other fresh green chilies, roasted (procedure follows) and chopped (wear rubber gloves)
1 c. honey
1 c. chicken broth
2 peaches, peeled, pitted and chopped
1 tsp. minced garlic

Preparation

In a small bowl, whisk together the cumin, the orange juice, the oil and 1 tablespoon of the chili powder.
Arrange the chicken in a large shallow baking dish and pour the marinade over it, turning the chicken to coat it well.
Let the chicken marinate, covered and chilled, for at least 1 hour or overnight.