Try this Tequila-Orange Chicken recipe, or contribute your own.
Suggest a better descriptionTo make sauce: In 1 quart saucepan, combine juice, tequila, peppers and peel. Over high heat, heat to boiling. Reduce heat to low. Simmer, uncovered 10 minutes or until mixture is reduced by half. Add gravy, heat through, stirring constantly. On grill rack, place chicken, skin side up, directly above medium coals. Grill uncovered 1 hour or until tender and juices run clear, turning and brushing with sauce during the last 30 minutes. To broil: Arrange chicken, skin side up, on rack in broiler pan. Broil 6 inches from heat 40 minutes or until tender and juices run clear, turning and brushing often with sauce during the last 20 minutes. *seeded and finely chopped
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Serving Size: 1 Serving (30g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 31 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.3mg | 0 % | |
Potassium 41.9mg | 1 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 2.1g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 31
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