1. Prepare the marinade in a large resealable plastic bag; combine orange juice, lime juice, tequila, canola oil, salt and pepper. 2. Add chicken and place in the refrigerator for 4 hours, up to overnight. 3. Heat a grill to medium high heat, preparing for direct and indirect grilling. 4. Remove chicken from marinade and boil for 1 minute and reserve. 5. Grill chicken, over direct heat, for 5 minutes per side; transfer to indirect side and continue grilling, basting every 5 minutes, until cooked through (internal temperature 160 degrees F), about 20 minutes. 6. Meanwhile, in a large bowl, whisk olive oil, 3 tablespoons of the boiled marinade, and salt. 7. Stir in rice, peppers, green onions, and cilantro. 8. Serve salad, at room temperature, with the chicken. ---------------------------------------------------------------------------
Nutrition
Ingredients
