TEQUILA-ORANGE CHICKEN BREASTS

Tequila-Orange Chicken Breasts image

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Nutritional Facts Serves