Tequila-Orange Chicken Breasts |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Weber’s Big Book of Grilling. Ingredients:
4 (6 ounce) boneless chicken breast halves (with skin, about 6 oz. each) |
1/2 cup tightly packed fresh mint leaves |
1/2 cup tightly packed fresh italian parsley (with some stems) |
1/2 cup fresh orange juice |
2 tablespoons tequila |
2 tablespoons extra virgin olive oil |
2 garlic cloves, crushed |
2 teaspoons minced jalapeno peppers, without seeds |
1 1/2 teaspoons kosher salt |
1/2 teaspoon ground cumin |
1/2 teaspoon ground chili powder |
1/4 teaspoon fresh ground black pepper |
Directions:
1. To make the marinade: combine all the marinade ingredients in a food processor; process until smooth.
2. Rinse the chicken breast under cold water; pat dry with paper towels.
3. Place chicken in a large heavy-duty plastic zip-lock bag; pour in the marinade.
4. Press the air out of the bag and seal tightly.
5. Turn the bag to distribute the marinade; place in a bowl, and refrigerate 2-4 hours, turning every now and then.
6. Remove the chicken from the bag and reserve the marinade.
7. Pour the marinade into a saucepan; bring to a boil over high heat; boil for 1 minute.
8. Grill the chicken breasts, skin side down, over Direct Medium heat, for 8-12 minutes or until the meat is firm and the juices run clear, turning and basting with the marinade once halfway through grilling time; serve warm.
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