Aug 192010
 

Pictures

Marinade Ingredients

Marinade Ingredients

All Prepped

All Prepped

Sauteing the Onions and Garlic

Sauteing the Onions and Garlic

Adding the Oranges and Jalapenos

Adding the Oranges and Jalapenos

Adding the Orange Juice

Adding the Orange Juice

Adding the Tequila

Adding the Tequila

Adding the Herbs and Vinegar

Adding the Herbs and Vinegar

Processing

Processing

Processed

Processed

Draining the Marinade

Draining the Marinade

Chicken Ingredients

Chicken Ingredients

Marinading the Chicken

Marinading the Chicken

Grilling the Chicken Part 1

Grilling the Chicken Part 1

Grilling the Chicken Part 2

Grilling the Chicken Part 2

Ready to Eat

Ready to Eat

Grilled Chicken with Hot ‘n’ Spicy Tequila-Orange Marinade

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
Chicken:
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.

Prepare grill.

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.