Instructions: *Wear rubber gloves when slicing and seeding peppers. Mix marinade ingredients in a plastic food bag. Add chicken and close bag, squeezing out as much air as you can. Marinate in refirgerator 4-8 hours turning bag once. TOMATILLO SAUCE: Put tomatillos, jalapenos, tequila, and all but 2 tabl. chicken broth into a medium size saucepan. Cover and cook over medium high heat 4-5 minutes until tomatillos are tender. Stir flour and remaining 2 tabl. broth until smooth. Stir into tomatillo mixture. Add cilantro and salt. Simmer 4-5 minutes over medium low heat, stirring occasionally, until mixture is slightly thickened. Puree in blender or food processor. Remove chicken from marinade. Discard marinade. TO GRILL: Cook chicken 4-6 inches above hot coals for about 15-20 minutes, turning once, until opaque in center when pierced with tip of knife. TO BROIL: Broil 4-5 inches from heat source as directed above. TO SERVE: Pour 1 cup hot Tomatillo Sauce onto serving platter. Arrange chicken on sauce. Serve sauce separately.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.