Directions:
- Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
- Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 300.14 Kcal (1257 kJ) | ||
| Calories from fat | 136.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.14g | 23% | |
|---|---|---|---|
| Cholesterol | 87.56mg | 29% | |
| Sodium | 1289.96mg | 54% | |
| Potassium | 401.67mg | 9% | |
| Total Carbs | 17g | 6% | |
| Sugars | 2.61g | 10% | |
| Dietary Fiber | 1.62g | 6% | |
| Protein | 22.41g | 45% | |
| Vitamin C | 28mg | 47% | |
| Iron | 1.3mg | 7% | |
| Calcium | 43.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 160.49 Kcal (672 kJ) | ||
| Calories from fat | 72.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.09g | 23% | |
|---|---|---|---|
| Cholesterol | 46.82mg | 29% | |
| Sodium | 689.78mg | 54% | |
| Potassium | 214.78mg | 9% | |
| Total Carbs | 9.09g | 6% | |
| Sugars | 1.4g | 10% | |
| Dietary Fiber | 0.86g | 6% | |
| Protein | 11.98g | 45% | |
| Vitamin C | 15mg | 47% | |
| Iron | 0.7mg | 7% | |
| Calcium | 23.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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