1/2 cup orange juice
1/4 cup tequila
2 tablespoon Vlasic hot jalapeno peppers*
1/2 teaspoon grated orange peel
1 can chicken gravy -- (10-1/2 oz)
3 whole chicken breasts -- split
Instructions:
*seeded and finely chopped To make sauce: In 1 quart saucepan, combine
juice, tequila, peppers and peel. Over high heat, heat to boiling.
Reduce heat to low. Simmer, uncovered 10 minutes or until mixture
is reduced by 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.
