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Grilled Chicken with Hot 'n' Spicy Tequila-Orange Marinade

Yield 4 servings
"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

  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.

  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.

  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.

  4. Prepare grill.

  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.

  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.