Grilled Chicken with Hot 'n' Spicy Tequila-Orange Marinade
"I created this dish for a poolside barbecue with a Mexican grill theme, and it went over really well with my friends. I like to serve it with spicy black beans, fruit salsa, and tortillas (although tortilla chips will also work). There are never leftovers" --CL Reader
Ingredients
- Marinade:
- 2 tablespoons olive oil
- 2 cups chopped onion
- 4 garlic cloves, minced
- 4 jalapeño peppers, seeded and chopped
- 4 oranges, peeled and sliced
- 1 cup orange juice
- 1 cup tequila
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons minced fresh cilantro
- 2 teaspoons balsamic vinegar
- Chicken:
- 2 pounds chicken pieces, skinned
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- Cooking spray
Nutrition Information
- calories 324
- caloriesfromfat 45 %
- fat 16.3 g
- satfat 3.7 g
- monofat 7.7 g
- polyfat 3.2 g
- protein 34.1 g
- carbohydrate 11.9 g
- fiber 2.4 g
- cholesterol 120 mg
- iron 0.4 mg
- sodium 324 mg
- calcium 29 mg
How to Make It
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To prepare the marinade, heat oil in a nonstick skillet over medium-high heat. Add onion and garlic; sauté for 3 minutes. Add jalapeño peppers and oranges; cook for 2 minutes, stirring occasionally. Add juice; cook 2 minutes. Add tequila; cook 3 minutes. Add rosemary, cilantro, and vinegar; cook 1 minute.
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Place marinade in a blender or food processor; process until smooth. Strain the mixture through a sieve into a bowl. Discard solids. Reserve 1/2 cup marinade. Place remaining marinade in a large zip-top plastic bag.
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To prepare the chicken, pierce with a fork. Add the chicken, chili powder, salt, and pepper to marinade in bag. Seal and marinate in refrigerator 2 hours, turning bag occasionally.
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Prepare grill.
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Remove the chicken from bag; discard marinade. Place the chicken on grill rack coated with cooking spray; cook 12 minutes on each side or until chicken is done, basting frequently with reserved marinade.
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Note: For chicken pieces, use a combination of chicken breasts, thighs, and drumsticks. Look for packages labeled "pick of the chick" in the butcher case.
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