Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
orange juice	1/2	cup		55.8	12.895999999999999	0.868	0.248
lime juice	1/4	cup		15.125	5.0941	0.2541	0.0424
tequila	1/4	cup		38.7027	3.9758	0.1056	0.0352
canola oil	2	tablespoons		247.52	0.0	0.0	28.0
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
chicken thigh	6		skinless	-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
marinade	3	tablespoons		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
rice	3	cups	cooked	2025.75	443.7225	39.5715	3.6630000000000003
red bell pepper	1/2			-	-	-	-
yellow bell pepper	1/2			-	-	-	-
green onion	2			38.34	8.1508	1.3774	0.6674
cilantro	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.