Tequila-orange Chicken Breasts

Total Time: 42 mins Preparation Time: 30 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 to make the marinade: combine all the marinade ingredients in a food processor; process until smooth.
• 2 rinse the chicken breast under cold water; pat dry with paper towels.
• 3 place chicken in a large heavy-duty plastic zip-lock bag; pour in the marinade.
• 4 press the air out of the bag and seal tightly.
• 5 turn the bag to distribute the marinade; place in a bowl, and refrigerate 2-4 hours, turning every now and then.
• 6 remove the chicken from the bag and reserve the marinade.
• 7 pour the marinade into a saucepan; bring to a boil over high heat; boil for 1 minute.
• 8 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.