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

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

Preparation

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.