Barbequed Chicken With Chili Orange Glaze |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Nolan Estate in Fort Worth, Texas in 1990. Ingredients:
2 dried de arbol chilies |
1/2 cup fresh orange juice |
2 tablespoons tequila |
2 cloves garlic minced |
1-1/2 teaspoons grated orange peel |
1/4 teaspoon salt |
1/4 cup vegetable oil |
3 pound chicken cut into quarters |
orange slices |
cilantro sprigs |
Directions:
1. Crush chilies into coarse flakes in mortar with pestle.
2. Combine chilies, orange juice, tequila, garlic, orange peel and salt in small bowl.
3. Gradually add oil whisking continuously until marinade is thoroughly blended.
4. Arrange chicken in single layer in shallow glass baking dish.
5. Pour marinade over chicken then turn pieces to coat.
6. Marinate covered in refrigerator 2 to 3 hours turning and basting with marinade several times.
7. Prepare charcoal grill for direct cooking or preheat broiler.
8. Drain chicken reserving marinade.
9. Bring marinade to a boil in small saucepan over high heat then boil 2 minutes.
10. Grill chicken on covered grill or broil 6 to 8 inches from heat for 15 minutes.
11. Brush marinade on frequently during cooking.
12. Turn chicken and grill 15 minutes brushing with marinade during cooking.
13. Do not baste during last 5 minutes of grilling.
14. Discard remaining marinade.
15. Garnish with orange slices and cilantro.
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