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.
Serving size: Complete recipe
Calories 2256 Calories from Fat 562
% Daily Value*
Total Fat 63 g97.3%
Saturated Fat 12.4 g61.9%
Trans Fat 0 g
Cholesterol 634.9 mg211.6%
Sodium 2905.8 mg121.1%
Total Carbohydrates 179 g59.7%
Dietary Fiber 29.6 g118.5%
Sugars 97 g
Protein 209 g417.8%
Vitamin A 140.7% Vitamin C 907.4%
Calcium 61.7% Iron 80.9%
*Based on a 2000 Calorie diet