1 can cling peach halves

1 cup chicken stock

½ cup lime juice, fresh or bottled

1 medium onion, thinly sliced

2 tbsp. snipped parsley

1 3-pound chicken, cut up

1 lime, thinly sliced

Drain peaches; reserve syrup. Mix chicken stock, ½ cup reserved peach syrup, lime juice, onion slices and parsley. Place chicken in 2-qt. glass baking dish. Pour marinade over chicken. Refrigerate at least 5 hours or overnight. Broi.1 chicken 6 inches from heat for 6 minutes on each side. In small saucepan, mix peaches, remaining syrup and lime marinade. Heat over medium heat until hot, stirring occasionally. Arrange chicken on serving plate; surround with peach halves. Pour hot sauce over all. Garnish with slices of lime.