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"Very good but a LOT of work to make a marinade. If I make it again, I'll use the reserved marinade to create a sauce or glaze by cooking it down further and thickening it." - sbjonas
Yield: 4 Servings Ready in 45 minutes
12 people trying soon
Verified by twojocks
|2 tablespoonolive oil|
|2 cuponion; chopped|
|4 clovesgarlic; minced|
|4 jalapeno peppers; seeded and chopped|
|4 oranges; peeled and sliced|
|1 cuporange juice|
|2 teaspoonfresh rosemary; chopped|
|2 teaspoonfresh cilantro; minced|
|2 teaspoonbalsamic vinegar|
|2 poundchicken pieces; skinned|
|2 teaspoonchili powder|
|1 teaspoonblack pepper|
|Cooking Spray; Spray|
Grilled Chicken with Hot 'n' Spicy Tequila-Orange Marinade Preparation
To prepare the marinade, heat oil in a nonstick skillet over medium-high heat. Add onion and garlic; saut? for 3 minutes. Add jalape?o 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.
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.
Amount per serving Calories: 324
Calories from fat: 45%
Saturated fat: 3.7g
Monounsaturated fat: 7.7g
Polyunsaturated fat: 3.2g
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Grilled Chicken with Hot 'n' Spicy Tequila-Orange Marinade Reviews
Very good but a LOT of work to make a marinade. If I make it again, I'll use the reserved marinade to create a sauce or glaze by cooking it down further and thickening it.
9 months, 1 weeks, 6 days, 8 hours, 27 minutes ago