Tequila-orange Chicken
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish, Poultry | 6 | Servings | |
INGREDIENTS
| 1/2 | c | Orange Juice |
| 1/4 | c | Tequila |
| 2 | T | Vlasic hot japapeno peppers* |
| 1/2 | t | Grated orange peel |
| 1 | 10-1/2oz chicken gravy | |
| 3 | Whole chicken breasts, spli |
INSTRUCTIONS
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. *seeded and finely chopped From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 31
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 42.3mg
Carbohydrates: 2.2g
Fiber: <1g
Sugar: 1.8g
Protein: <1g