1 (3 1/2 pound) broiler-fryer chicken, cut
Fresh cilantro sprigs
Crush chiles into coarse flakes in mortar with pestle.
Combine chiles, orange juice, tequila, garlic, orange rind and salt in small
bowl. Gradually add oil, whisking continuously, until marinade is
Arrange chicken in single layer in shallow
glass baking dish. Pour marinade over chicken; turn pieces to coat
all sides. Refrigerate, covered, turning chicken over and brushing
with marinade occasionally, 2 to 3 hours.
Prepare coals for charcoal fire or heat broiler. Drain chicken, reserving marinade.
Grill or broil chicken 6 to 8 inches from hot coals or heat source,
brushing frequently with reserved marinade, 15 minutes.
Turn chicken over; continue cooking and brushing until chicken is cooked
through, about 15 minutes longer.
Transfer chicken to serving dish; garnish with orange slices and cilantro.