6 boneless chicken breasts
4 serrano chiles, seeded and chopped
2 lime juice
1/3 cup oil
2/3 cup fresh orange segments
1/4 cup tequila
Fruit Salsa
4 serrano chiles, seeded and chopped
2 fresh navel oranges, peeled and divided into segments
1 1/4 cup fresh pineapple, chopped
1/3 cup honeydew melon, chopped
1/3 cup cantaloupe, chopped
1 lime juice
2 tbsp. oil
1/4 cup fresh cilantro, chopped
Cut small slits in each chicken breast.
Combine remaining ingredients in a blender and blend until smooth.
Pour over chicken breasts and marinate in the refrigerator overnight.
Prepare fruit salsa a couple of hours before grilling chicken and allow it to sit at room temperature.
Grill or broil chicken breasts until fully cooked, basting with marinade as the chicken cooks.
Garnish with fruit salsa.
You may substitute jalapeno
peppers for serrano peppers: however only use 1-2.
Sugar: 11g
:
Calcium: 45mg
Calories: 433kcal
Carbohydrates: 16g
Cholesterol: 72mg
Fat: 28g
Fiber: 2g
Iron: 1mg
Potassium: 481mg
Protein: 25g
Saturated Fat: 4g
Sodium: 77mg
Vitamin A: 695IU
Vitamin C: 68mg
