Nutrition per serving may change if servings are adjusted.
½ cup dry white wine
1½ teaspoons finely grated orange zest
⅓ cup orange juice
2 tablespoons olive oil or cooking oil
1½ teaspoons snipped fresh rosemary or ½ teaspoon dried rosemary, crushed
1 bay leaf
4 chicken legs (thigh-drumstick piece) (about 2½ pounds total)
2 medium peaches or nectarines or 1⅓ cups frozen unsweetened peach slices, thawed
½ cup chopped red or green bell pepper
½ ripe avocado, pitted, peeled and ?nely chopped
2 green onions, finely chopped
½ teaspoon finely grated lime zest
2 tablespoons lime juice
1 tablespoon snipped cilantro
For marinade, in a shallow nonmetallic dish, combine wine, orange zest, orange juice, oil, rosemary and bay leaf. Add chicken, turning to coat. Cover and chill about 1 hour.
Meanwhile, for salsa, peel and pit and finely chop the fresh peaches (or pit and finely chop the nectarines). Combine peaches (or nectarines), pepper, avocado, green onions, lime zest, lime juice, and cilantro in a medium bowl. Cover and chill until serving time.
Drain chicken, reserving marinade. Grill chicken, skin-side down, on an uncovered grill directly over medium coals for 20 minutes. Turn chicken; grill for 15 to 20 minutes more or until chicken is tender and no longer pink. (Or, place chicken on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat for 28 to 32 minutes, turning once.) Brush with marinade up to last 5 minutes of grilling or broiling. Serve chicken with salsa.
Tips: Prepare marinade up to 24 hours head; cover and chill. Prepare salsa; cover and chill up to 24 hours.