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

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

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.
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