Barbecued Chicken With Chile-Orange Glaze
|De arbol chiles||2|
|Fresh orange juice||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Shredded orange zest||1 1⁄2 Teaspoon|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Chicken||3 Pound, cut up or boneless skinless parts (1 Unit)|
Crush the chiles into coarse flakes with a pestle in mortar.
Combine the chiles, orange juice, tequila, garlic, orange zest and salt in a small bowl.
Add the oil gradually, whisking constantly until blended.
Rinse the chicken and pat dry.
Arrange the chicken in a single layer in a shallow baking dish.
Pour the orange juice mixture over the chicken, turning pieces to coat.
Marinate in the refrigerator for 2 to 3 hours, turning over and basting several times.
Drain the chicken, reserving the marinade.
Place on a grill over hot coals.
Grill for 45 minutes or until cooked through, turning and basting occasionally with the reserved marinade.