Recipe: Garlicky Grilled Orange Chicken (using tequila)

GARLICKY GRILLED ORANGE CHICKEN

2 medium whole chickens, about 3 1/2-pounds each
1 1/2 cups fresh orange juice
1/2 cup tequila
1 small white onion, roughly chopped
8 cloves garlic, peeled and roughly chopped
1/2 teaspoon each: dried leaf thyme, marjoram and oregano
4 bay leaves, broken
1 teaspoon salt
Spritzer of oil
Optional garnish: grilled green onions

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 two large plastic resealable food bags.

Puree the orange juice, tequila, onion, garlic, herbs and spices in a food processor or blender. Pour over the chickens and rub to coat them thoroughly. Cover tightly and refrigerate at least 4 hours (preferably overnight), turning the chickens several times.

WHEN READY TO COOK:
Remove the chickens from the marinade; discard marinade. Lightly spray the chickens with oil and place them on the cooking grate, skin-side up. Cover and grill for 45 minutes or until the chicken breast registers 165 degrees and the thigh juices run clear when pierced with a knife.

Remove the chickens from the grill and let rest 10 minutes. Cut each in half and serve garnished with grilled green onions, if you wish.

Servings: 6-8
Adapted from source: Chef Rick Bayless for the Weber Company