Instructions: In a small bowl, whisk together the cumin, orange juice, oil, and 1 tablespoon of the chili powder. Arrange the chicken in a large, shallow dish and cover with the orange juice mixture, turning the chicken to coat well. Marinate, covered, in the refrigerator for at least 1 hour or overnight.

In a large saucepan, combine the remaining chili powder, the chilies, honey, stock, peaches, garlic, onions, chives, and schnapps and bring to a boil. Reduce heat to simmer and cook, stirring occasionally, for 30 minutes or until slightly thickened. Set aside.

Place the marinated chicken on an oiled rack set about four inches above hot coals and grill for 25 to 30 minutes or until cooked to choice, turning occasionally. Top each breast with the reserved salsa and serve immediately.

YIELD: 4 SERVINGS

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