Tequila-Orange Chicken Breasts
For the Marinade:
1/2 cup tightly packed fresh mint leaves
1/2 cup tightly packed fresh Italian Parsley leaves with some stems
1/2 cup fresh orange Juice
2 TB. TEQUILA
2 TB. extra-virgin olive oil
2 medium garlic cloves, crushed
2 tsp. minced jalapeno pepper, without seeds
1 1/2 tsp. kosher salt
1/2 tsp. ground cumin
1/2 tsp. ground chili powder
1/4 tsp. freshly ground black pepper
4 boneless chicken breast halves (with skin), about 6 oz. each
To make the marinade: In a food processor combine the marinade ingredients and process until smooth.
1. Rinse the chicken 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.
2. Remove the chicken 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.
3. 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. Makes 4 servings
Source: Weber's Big Book of Grilling - Jamie Purviance - 2001
For the Marinade:
1/2 cup tightly packed fresh mint leaves
1/2 cup tightly packed fresh Italian Parsley leaves with some stems
1/2 cup fresh orange Juice
2 TB. TEQUILA
2 TB. extra-virgin olive oil
2 medium garlic cloves, crushed
2 tsp. minced jalapeno pepper, without seeds
1 1/2 tsp. kosher salt
1/2 tsp. ground cumin
1/2 tsp. ground chili powder
1/4 tsp. freshly ground black pepper
4 boneless chicken breast halves (with skin), about 6 oz. each
To make the marinade: In a food processor combine the marinade ingredients and process until smooth.
1. Rinse the chicken 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.
2. Remove the chicken 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.
3. 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. Makes 4 servings
Source: Weber's Big Book of Grilling - Jamie Purviance - 2001