Chicken breasts are like an artist's canvas that awaits an overlay of colourful flavours. Here citrus, heat and tequila paint chicken in party fare.
- Portion size 4 servings
- Credits : Get Grilling: Summer 2007
MethodIn large bowl, whisk together orange juice, lime rind and juice, tequila, chili powder, oil, jalapeño pepper, garlic, salt and pepper.
Trim any fat or loose skin from chicken. Add chicken to marinade; turn to coat. Cover and refrigerate, turning occasionally, for 4 hours. (Make-ahead: Refrigerate for up to 12 hours.)
Heat 1 burner of 2-burner barbecue or 2 outside burners of 3-burner barbecue to medium. Brush grill over unlit burner with oil. Place chicken, bone side down, on greased grill. Close lid and grill until bottom is marked, about 25 minutes.
Turn and grill until no longer pink inside and juices run clear when chicken is pierced, about 20 minutes. Move any pieces that need more crisping or colouring over direct medium heat. Close lid and grill until golden brown, about 3 minutes.
Nutritional facts without skin : about
- Sodium 367 mg
- Protein 28 g
- Calories 222.0
- Total fat 9 g
- Cholesterol 87 mg
- Saturated fat 2 g
- Total carbohydrate 5 g
- Iron 6.0
- Folate 7.0
- Calcium 2.0
- Vitamin A 7.0
- Vitamin C 22.0