Pop's Crusty Chicken


  • ¼ c orange marmalade
  • ¼ c orange juice
  • 2 T low sodium soy sauce
  • 1 t fresh ginger root, grated
  • 1 ½ t Dijon mustard
  • 1 garlic clove, minced
  • 3 ½ lbs chicken breasts
  • 1 c lightly crushed corn flakes
  • Peach Salsa Ingredients
  • 4 California peaches, chopped
  • ½ c orange marmalade
  • ½ c green onions, thinly sliced
  • 2 T cider vinegar
  • 1 t fresh ginger root, grated


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 corn flakes. Pat extra corn flakes 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 15 to 25 minutes or until cooked through. Uncover last 10 minutes.

Tangy Peach Salsa: Combine peaches, marmalade, green onions, vinegar and ginger root (last 5 ingredients) in medium bowl.

Refrigerate until ready to use. Makes 2 ½ cups.

Serve chicken hot or cold with tangy peach salsa.


Preparation time: 2 hour
Cooking time: 30 minutes


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