Place chicken in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl, combine orange peel, the 1/2 cup orange juice, the oil, rosemary, dry mustard, and salt; pour over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 1 to 4 hours, turning bag occasionally.

Meanwhile, for salsa, pit fresh peaches or nectarines. Coarsely chop peaches or nectarines. In a medium bowl, combine peaches or nectarines, sweet pepper, green onions, jalapeno pepper, and the 2 tablespoons orange juice. Cover and chill until serving time.

Drain chicken, reserving marinade. Prepare grill for indirect grilling. Test for medium heat above drip pan. Place chicken, bone sides up, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until no longer pink (180 degrees F), turning once and brushing with reserved marinade after 25 minutes of grilling. Discard any remaining marinade. Serve chicken with salsa. Makes 6 servings.

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.