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SPICY CHICKEN
1 whole chicken, 4 - 5 lbs.
1 Large resealable plastic bag
6 Jalapeño peppers, seeds removed
6 tomatillos cut in half
6 ounces tequila, optional
6 ounces lime juice
6 ounces olive oil
1 Tbsp. chili powder
1 tsp. salt
1 tsp. black pepper
Thoroughly clean and rinse chicken. Pat dry. To remove backbone of chicken, place chicken breast-side down on cutting board and cut along each side of the backbone; discard bone. Open chicken, pressing down on the breastbone to flatten. Place chicken in bag, set aside.
Mix remaining ingredients in blender; reserve 1 cup sauce. Pour remaining sauce over chicken and refrigerate at least 2 hours or overnight.
Preheat grill to medium heat. Remove chicken from bag and discard marinade. Grill bone-side down for 15 minutes. Turn chicken and cook about 15 minutes more, or until juices run clear when pierced with fork. Serve with reserved sauce.
Makes 4 servings.
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