Grilled Chicken with Hot ‘n’ Spicy Tequila-Orange Marinade
2 tablespoons olive oil
2 cups onion, chopped
4 cloves garlic, minced
4 whole jalapenos, seeded and chopped
4 whole oranges, peeled and sliced
1 cup orange juice
1 cup tequila
2 teaspoons fresh rosemary, chopped
2 teaspoons fresh cilantro, minced
2 teaspoons balsamic vinegar
2 pounds boneless skinless chicken breast, skinned
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon black pepper
To prepare the marinade, heat oil in a nonstick skillet over medium-high heat. Add onion and garlic; sauté for 3 minutes. Add jalapeño peppers and oranges; cook for 2 minutes, stirring occasionally. Add juice; cook 2 minutes. Add tequila; cook 3 minutes. Add rosemary, cilantro, and vinegar; cook 1 minute.
Place marinade in a blender or food processor; process until smooth. Strain the mixture through a sieve into a bowl. Discard solids. Reserve 1/2 cup marinade. Place remaining marinade in a large zip-top plastic bag.
To prepare the chicken, pierce with a fork. Add the chicken, chili powder, salt, and pepper to marinade in bag. Seal and marinate in refrigerator 2 hours, turning bag occasionally.
Remove the chicken from bag; discard marinade. Place the chicken on grill rack coated with cooking spray; cook about 10 minutes (depending on the size of the chicken breasts) on each side or until chicken is done, basting frequently with reserved marinade.
This was a long process. The marinade alone took like an 1 1/2 hours. I did however like it but thought it needed something (besides rice) to go with it. Like grilled veggies. It would be an awesome kabob, but a lot of work. Also not that spicy.
Original recipe can be found here.