Ingredients:
- 2 garlic cloves, minced
- 1/2 cup orange juice
- 3 tbsp. tequila
- 2 tbsp. lime juice
- 1 tbsp. extra-virgin olive oil
- 1 tsp. ground cumin
- 4 (1/4 lb.) boneless, skinless chicken thighs
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
Makes 4 Servings (1 thigh per serving)
- Combine the garlic, orange juice, tequila, lime juice, oil, and cumin in a zip-close plastic bag; add the chicken. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, for at least 8 hours or up to overnight.
- Spray the grill rack with nonstick spray; prepare the grill for a medium-hit fire.
- Lift the chicken from the marinade, shake off the excess marinade, then sprinkle the chicken with salt and pepper. Discard the marinade. Place the chicken on the grill rack and grill until well marked and cooked through, 6-7 minutes on each side.
WW POINTS VALUE: 6 pts.
Note: This recipe appears in the WW Ultimate Chicken Cookbook. This is a great chicken dinner that's quick, easy and flavorful. This dish really does remind you of being on a beach in Mexico after you take one bite into it. Who doesn't love the combination of orange, lime, olive oil and garlic mixed in with tequila? As for the olive oil, I highly recommend Lime-Infused Olive oil for a more tropical flavor. For more information, visit www.TheImperialOlive.com.
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