I will absolutely make this dish again. It is alot of effort, but if you plan ahead is it well worth it. I followed the recipe as is, except that I used jarred herbs instead of fresh. I broiled the chicken and used it for chicken soft tacos. I hate bland food, and I was very pleased how flavorful the chicken turned out. Next time I'll probably use the jalapeno seeds, but my mom doesn't like spicy stuff so I seeded the peppers this time. It still had a nice kick though! Oh yeah, I also had alot of marinade left over.
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
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- Calories: 324
- Calories from fat: 45%
- Fat: 16.3g
- Saturated fat: 3.7g
- Monounsaturated fat: 7.7g
- Polyunsaturated fat: 3.2g
- Protein: 34.1g
- Carbohydrate: 11.9g
- Fiber: 2.4g
- Cholesterol: 120mg
- Iron: 0.4mg
- Sodium: 324mg
- Calcium: 29mg
- 2 tablespoons olive oil
- 2 cups chopped onion
- 4 garlic cloves, minced
- 4 jalapeÃ±o 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
- 2 pounds chicken pieces, skinned
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- Cooking spray
- 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.
- 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.
- 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.
- Prepare grill.
- 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.
- 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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