Grilled Chicken With Hot 'N' Spicy Tequila-Orange Marinade Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| Onion | 2 Cup (16 tbs), chopped | |
| Garlic | 4 Clove (5gm), minced | |
| 4 jalapeno peppers, seeded and chopped | ||
| 4 oranges, peeled and sliced | ||
| Orange juice | 1 Cup (16 tbs) | |
| Tequila | 1 Cup (16 tbs) | |
| Rosemary | 2 Teaspoon, chopped | |
| Cilantro | 2 Teaspoon, minced | |
| Balsamic vinegar | 2 Teaspoon | |
| Chicken pieces | 2 Pound, skinned | |
| Chili powder | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Black pepper | 1 Teaspoon | |
Directions
1. To prepare marinade, heat oil in a nonstick skillet over medium-high heat. Add onion and garlic,-saute 3 minutes. Add jalapeno peppers and oranges,-cook 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, and process until smooth. Strain 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 chicken, pierce with a fork. Add 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 chicken from bag,- discard marinade. Place chicken on a grill rack coated with cooking spray, and cook 12 minutes on each side or until chicken is done, basting frequently with reserved marinade.
2. Place marinade in a blender or food processor, and process until smooth. Strain 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 chicken, pierce with a fork. Add 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 chicken from bag,- discard marinade. Place chicken on a grill rack coated with cooking spray, and cook 12 minutes on each side or until chicken is done, basting frequently with reserved marinade.
Chef
