Tequila-Orange Chicken Breasts

Name: Tequila-Orange Chicken Breasts
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 4 serving(s)
Ingredients: 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

Submitted by ratherbeswimmin

"From Weber’s Big Book of Grilling."

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Ready In:: 42mins
Ingredients:: 12
Serves:: 4

ingredients

4 (6 ounce) boneless chicken breast halves (with skin, about 6 oz. each)
Marinade
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

directions

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.