Chili-orange Chicken With Nectarines

3/4 c Vegetable oil
1 1/2 tb Dried red chili pepper flakes
2 ea Cloves garlic, finely chopped
1 1/2 ts Crushed star anise (OR regular anise seeds)
1/3 c Rice wine vinegar (OR white vinegar
4 lb Chicken pieces
Zest of 1 orange
Fresh nectarines, halved

Mix the vegetable oil with the orange zest, chili flakes, garlic and crushed anise in a heavy 1 1/2-quart saucepan. Heat gently to a simmer, then cook over low heat for 10 minutes. Remove from the heat and let cool, then stir in the vinegar. Pour the marinade over the chicken and the nectarines, turning to coat all sides. Refrigerate for 4 to 6 hours or overnight. (Note: If desired, reserve about 1/4 cup of the marinade to drizzle over the chicken and nectarines brfoer serving.) Grill the chicken over medium-hot coals until done, about 8 to 10 minutes for each side. Grill the nectarines until slightly softened, about 5 to 8 minutes. Makes 6 servings.

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