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Ingredientes
- 2 med whole chickens about 3 1/2 pounds each
- 1 1/2 c. fresh orange juice
- 1/2 c. tequila
- 1 sm white onion roughly minced
- 8 x cloves garlic peeled and roughly minced
- 1/2 tsp dry leaf thyme
- 1/2 tsp marjoram
- 1/2 tsp oregano
- 4 x bay leaves broken
- 1 tsp salt
- 1/2 tsp freshly grnd black pepper Spritzer of oil Optional garnish: Grilled green onions
Direcciones
- 1.Use a large knife to split each chicken down the middle into two halves. Rinse well and pat dry with paper towels. Place the chickens in a large bowl or possibly two large plastic resealable food bags.
- 2.Puree the orange juice, tequila, onion, garlic, herbs and spices in a food processor or possibly blender. Pour over the chickens and rub to coat them thoroughly. Cover tightly and chill at least 4 hrs (or possibly, preferably, overnight), turning the chickens several times.
- 3.Remove the chickens from the marinade. Lightly spray the chickens with oil and place them on the cooking grate, skin-side up. Cover and grill for 45 min or possibly till the chicken breast registers 165 degrees and the thigh juices run clear when pieced with a knife.
- 4.Remove the chickens from the grill and let rest 10 min. Cut each in half and serve garnished with grilled green onions, if you wish.
- Serves 6 to 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 506g | |
| Recipe makes 6 servings | |
| Calories 965 | |
| Calories from Fat 560 | 58% |
| Total Fat 62.09g | 78% |
| Saturated Fat 17.75g | 71% |
| Trans Fat 0.0g | |
| Cholesterol 308mg | 103% |
| Sodium 677mg | 28% |
| Potassium 933mg | 27% |
| Total Carbs 8.72g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 5.69g | 4% |
| Protein 77.27g | 124% |
