Barbecued Chicken With Chili-Orange Glaze

• 1 -2 dried chili de arbol bell pepper
• 1 12 teaspoons orange zest
• 12 cup fresh orange juice
• 2 tablespoons tequila
• 2 garlic cloves, minced
• 14 teaspoon salt
• 14 cup vegetable oil
• 1 chicken, cut into quarters (about 3 pounds)
• orange slice (to garnish)
• fresh cilantro stem (to garnish)

1. Crush chilies into coarse flakes.
2. Combine chilies, orange peel, orange juice, tequila, garlic and salt in a small bowl.
3. Gradually add oil, whisking continuously until marinade is thoroughly blended.
4. Arrange chicken in a single layer in a shallow glass baking dish.
5. Pour marinade over chicken, turn pieces to coat.
6. Marinate, covered, in refrigerator 2-3 hours, turning chicken over and basting with marinade several times.
7. Prepare charcoal grill for direct cooking or preheat broiler.
8. Drain chicken, reserving marinade.
9. Bring marinade to a boil in small saucepan over high heat.
10. Grill chicken on covered grill or broil, 6-8 inches from heat, 15 minutes, brushing frequently with marinade.
11. Turn chicken over.
12. Grill or broil 15 minutes more or until chicken is no longer pink in center and juices run clear, brushing frequently with marinade.
13. Do not baste during last 5 minutes of grilling.
14. Garnish with orange slices and cilantro, if desired.

bell pepper, orange zest, orange juice, tequila, garlic, salt, vegetable oil, chicken, orange slice, cilantro

Taken from www.food.com/recipe/barbecued-chicken-with-chili-orange-glaze-471273 (may not work)