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Serve chicken hot or cold with tangy peach salsa.


      1/4 cup orange marmalade
      1/4 cup orange juice
      2 tablespoons 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


    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 cornflakes. Pat extra cornflakes 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


      4 peaches, chopped
      1/2 cup orange marmalade
      1/2 cup green onions, thinly sliced
      2 tablespoons cider vinegar
      1 teaspoon fresh ginger root, grated


    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.

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