Grilled Orange and Tequila Chicken
Vicki Butts (lazyme)
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- boneless skinless chicken breasts
- green onions, chopped
- 1 c
- 1 c
- orange juice
- 1/4 c
- lemon juice
- 1 tsp
- orange rind, grated
- jalapeno, chopped (or to taste)
1Place chicken breasts in a shallow dish.
2Sprinkle the chopped onions over chicken.
3Mix together orange juice, tequila, lemon juice, orange rind and jalapeno.
4Pour the mixture over the chicken, cover and refrigerate for 6-8 hours, turning two or three times during the day.
5Remove the chicken from the marinade, let stand at room temperature for 1/2 hour then grill over hot coals approximately 20 minutes, basting with the marinade, until the chicken is done.
6Discard any remaining marinade and serve the chicken with polenta or rice and a salad.