Grilled Chicken With Hot 'N' Spicy Tequila-Orange Marinade
|Olive oil||2 Tablespoon|
|Chopped onion||2 Cup (32 tbs)|
|Garlic||4 Clove (20 gm), minced|
|Jalapeno peppers||4 , seeded and chopped|
|Oranges||4 , peeled and sliced|
|Orange juice||1 Cup (16 tbs)|
|Tequila||1 Cup (16 tbs)|
|Chopped fresh rosemary||2 Teaspoon|
|Minced fresh cilantro||2 Teaspoon|
|Balsamic vinegar||2 Teaspoon|
|Chicken pieces||2 Pound, skinned|
|Chili powder||2 Teaspoon|
|Black pepper||1 Teaspoon|
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.