- Calories 324
- Caloriesfromfat 45%
- Fat 16.3g
- Satfat 3.7g
- Monofat 7.7g
- Polyfat 3.2g
- Protein 34.1g
- Carbohydrate 11.9g
- Fiber 2.4g
- Cholesterol 120mg
- Iron 0.4mg
- Sodium 324mg
- Calcium 29mg
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
How to Make It
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Prepare grill.
Step 5
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.
Step 6
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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