Preparation / Directions:
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.