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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

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


Mix wine, orange juice, onion, garlic, Worcestershire and soy sauces. Marinate chicken for at least 30 minutes. Smoke-cook for 75 minutes at 250°F in smoker oven using hickory wood. 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.