Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     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              clove  garlic -- minced
  3 1/2         pounds  skinless chicken thighs
  1                cup  lightly crushed corn flakes
                        ***TANGY PEACH SALSA***
  4                     peaches -- chopped
     1/2           cup  orange marmalade
     1/2           cup  green onion -- thinly sliced
  2        tablespoons  cider vinegar
  1           teaspoon  fresh ginger root -- grated

Preparation:

Serve chicken hot or cold with tangy peach salsa. 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. 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.

Nutritional Information:

319 Calories (kcal); 6g Total Fat; (16% calories from fat); 31g Protein; 37g Carbohydrate; 125mg Cholesterol; 512mg Sodium