Cookshack

• 4, 6 - 8 ounce boneless skinless chicken breasts
• 1/2 cup white wine
• 1/2 cup orange juice
• 1/2 medium red onion, diced
• 2 cloves garlic crushed
• 2 Tablespoons white Worcestershire sauce
• 1 Tablespoon soy sauce

Mix wine, orange juice, onion, garlic, Worcestershire and soy sauces.

Marinate chicken for at least 30 minutes. Smoke-cook for 45 minutes at 180F.

Salsa

• 1/2 cup fresh tomatillos, chopped medium
• 1/4 cup red onion, chopped medium
• 1 ounce orange liqueur
• Clove garlic, crushed and chopped fine
• 1/4 cup navel orange sections cut 1/4"
• 1/4 cup mango diced medium
• 1/4 cup roasted red bell pepper, diced medium
• 1/4 bunch cilantro chopped coarse
• 1 jalapeno seeded and diced fine
• Salt to taste

While the chicken is marinating, mix tomatillos, red onion, garlic and liqueur in a stainless steel pan and bring to a boil. Reduce to a simmer for 5 minutes. Remove from heat and allow to cool.

Add orange sections, roasted bell peppers, mango, cilantro and jalapenos. Salt to taste.
Place smoked chicken on a heated plate. Surround chicken with salsa. Serve with red jalapeno cornbread, Mexican white beans, warm corn tortillas. Garnish with fanned orange slices, jalapeno flower and a sprig of cilantro.