This grilled chicken recipe makes four servings. If the peppers in the dish are too strong for your tastes, try removing the seeds before crushing them. Remember to wear gloves when preparing peppers to avoid getting any pepper juice on your hands and accidentally transferring it to your eyes or nose.
- 1 to 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
- 1 broiler-fryer chicken (about 3 pounds or 1.4 kilograms), cut into quarters
- Orange slices (optional)
- Fresh cilantro or parsley (optional)
Begin by crushing the chilies into coarse flakes using a mortar and pestle. Combine crushed chilies, orange juice, tequila, garlic, orange peel and salt in small bowl. Gradually add oil, whisking continuously, until marinade is thoroughly blended.
Arrange the chicken in a single layer in a shallow glass baking dish. Pour the mixture over the chicken; and turn each piece to coat it in the marinade. Marinate, covered, in refrigerator two to three hours, turning chicken and basting with the marinade several times.
Prepare the grill for cooking. Drain the chicken but reserve the marinade. Bring the marinade to a boil in a small saucepan over high heat. Boil for two minutes. Grill the chicken on a covered grill for 15 minutes, brushing frequently with marinade. Turn the chicken and grill for 15 minutes more or until chicken is no longer pink in the center and juices run clear, brushing frequently with the marinade. Do not baste during last five minutes of grilling. Discard the remaining marinade. Garnish with orange slices and cilantro.