Recipes from Mexico :: Mexican Main Dishes for the Grill
1 or 2 dried de árbol chiles
1/2 c. fresh orange juice
2 Tbsp. tequila
2 cloves garlic, minced
1 1/2 tsp. shredded orange rind
1/2 tsp. salt
1/4 c. canola (or other vegetable) oil
1 (3 1/2 pound) broiler-fryer chicken,
cut into quarters
Orange slices
Fresh cilantro sprigs
Crush chiles into coarse flakes in mortar with pestle.
Combine chiles, orange juice, tequila, garlic, orange rind and salt in small bowl. Gradually add oil, whisking continuously, until marinade is thoroughly blended.
Arrange chicken in single layer in shallow glass baking dish. Pour marinade over chicken; turn pieces to coat all sides. Refrigerate, covered, turning chicken over and brushing with marinade occasionally, 2 to 3 hours.
Prepare charcoal for charcoal fire or heat broiler. Drain chicken, reserving marinade. Grill or broil chicken 6 to 8 in. from hot charcoal or heat source, brushing frequently with reserved marinade, 15 mins.
Turn chicken over; continue cooking and brushing until chicken is cooked through, about 15 mins. longer.
Transfer chicken to serving dish; garnish with orange slices and cilantro.
