Best Tequila Orange Chicken Breasts Recipes

Tequila-Orange Chicken Breasts image

Provided by ratherbeswimmin

Time 42m

Yield 4 serving(s)

Number Of Ingredients 12

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

Steps:

To make the marinade: combine all the marinade ingredients in a food processor; process until smooth.
Rinse the chicken breast under cold water; pat dry with paper towels.
Place chicken in a large heavy-duty plastic zip-lock bag; 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 2-4 hours, turning every now and then.
Remove the chicken from the bag and reserve the marinade.
Pour the marinade into a saucepan; bring to a boil over high heat; boil for 1 minute.
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.

Nutrition Facts : Calories 418.5, Fat 20.3, SaturatedFat 4.7, Cholesterol 142.9, Sodium 784.5, Carbohydrate 5.1, Fiber 0.8, Sugar 2.7, Protein 51.5

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