Ingredients

1/2 C. orange juice
1/4 C. tequila
2 Tbsp. hot jalapeno peppers seeded and finely chopped
1/2 tsp. grated orange peel
1 can (10-1/2oz.) chicken gravy
3 whole chicken breasts, split with skin

Cooking Instructions

To Make Sauce: In a 1-quart saucepan, combine juice, tequila, peppers and peel. Heat to boiling over high. Reduce heat to low. Simmer uncovered for 10 minutes or until the mixture is reduced to half. Add gravy, heat through, stirring constantly. On grill rack, place chicken, skin side up, directly above medium coals. Grill uncovered 1 hour or until tender and juices run clear, turning and brushing with sauce during the last 30 minutes. To Broil: Arrange chicken, skin side up, on rack in broiler pan. Broil 6 inches from heat 40 minutes or until tender and juices run clear, turning and brushing often with sauce during the last 20 minutes.
 
 
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