Tequila-Orange Chicken
Yield
6 servingsPrep
10 minCook
1 hrsReady
1 hrsLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
orange juice
|
|
| ¼ | cup |
tequila
|
* |
| 2 | tablespoons |
jalapeño pepper
|
|
| ½ | teaspoon |
orange zest
grated |
|
| 10 | ounces |
gravy
|
|
| 3 | each |
chicken breasts
splitted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
orange juice
|
|
| 59 | ml |
tequila
|
* |
| 3E+1 | ml |
jalapeño pepper
|
|
| 2.5 | ml |
orange zest
grated |
|
| 289 | ml/g |
gravy
|
|
| 3 | each |
chicken breasts
splitted |
|
Directions
To make sauce: In 1 quart saucepan, combine juice, tequila, peppers and peel.
Over high heat, heat to boiling. Reduce heat to low.
Simmer, uncovered 10 minutes or until mixture is reduced by half.
Add gravy, heat through, stirring constantly.
On grill rack, place chicken, skin side up, directly above medium coals.
Grill uncovered 1 hour or until tender and juices run clear, turning and brushing with sauce during the last 30 minutes.
To broil, arrange chicken, skin side up, on rack in broiler pan.
Broil 6 inches from heat 40 minutes or until tender and juices run clear, turning and brushing often with sauce during the last 20 minutes.
