• 6 Ratings
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Ingredients

Directions

Chicken:

  • Place orange juice, lime juice, tequila, canola oil, salt and pepper in a large resealable plastic bag. Add chicken and seal. Marinate in refrigerator for 4 hours or overnight.

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  • Heat gas grill to medium-high or prep charcoal grill with medium-hot coals and set up one side for indirect grilling. Lightly coat grill rack with oil or nonstick cooking spray.

  • Remove chicken from plastic bag and pour marinade into a small saucepan. Boil for 1 minute and reserve. Place chicken on direct heat and grill for 5 minutes per side. Remove to indirect heat and grill for 20 minutes or until internal temperature reaches 160 degrees F on an instant-read thermometer. Baste every 5 minutes with the reserved marinade.

Rice Salad:

  • In a large bowl, whisk olive oil, 3 tablespoons of the marinade and salt. Stir in rice, peppers, scallions and cilantro. Serve at room temperature with chicken.

Nutrition Facts

405 calories; 18 g total fat; 110 mg cholesterol; 568 mg sodium. 31 g carbohydrates; 25 g protein;

Reviews

6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0