||In medium bowl, combine 7 tablespoons lime juice and 1 1/2 tablespoons oil. Add chicken, salt and pepper; cover and marinate in the refrigerator 2 to 4 hours.
||Meanwhile, prepare salsa. In small bowl, combine remaining 1 tablespoon lime juice and remaining 1/2 tablespoon oil, peaches, red onion, jalapenó pepper, garlic and cumin.
||Prepare outdoor grill or preheat broiler.
||Remove chicken from marinade. Sprinkle with chili powder and place on cooking surface of grill over medium-hot coals, or on broiler pan. Grill or broil 6 to 8 inches from heat source, allowing 20 to 30 minutes for breasts and 30 to 40 minutes for thighs and drumsticks, turning occasionally. Serve grilled chicken with salsa.