Tequila-Orange Chicken Breasts


Serves: 4
Total Calories: 130

Ingredients

FOR THE MARINADE:
1/2 cup tightly packed fresh mint
1/2 cup tightly packed fresh Italian parsley leaves with some stems
1/2 cup fresh orange juice
2 tablespoons tequila
2 tablespoons extra-virgin olive oil
2 cloves garlic (medium), crushed
2 teaspoons minced jalapeño peppers, without seeds
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon ground chili powder
1/4 teaspoon freshly ground black pepper

4 boneless chicken breasts halves (with skin), about 6 ounces each

Directions:

TO MAKE THE MARINADE: In a food processor combine the marinade ingredients and process until smooth.

Rinse the chicken breasts under cold water and pat dry with paper towels. Place in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 to 4 hours, turning occasionally.

Remove the chicken breasts from the bag and reserve the marinade. Pour the marinade into a small saucepan, bring to a boil over high heat, and boil for 1 full minute.

Grill the breasts, skin side down, over Direct Medium heat until the meat is firm and the juices run clear, 8 to 12 minutes, turning and basting with the marinade once halfway through grilling time. Serve warm.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 130
Calories from Fat: 74

This Tequila-Orange Chicken Breasts recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.


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