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Ingredients
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1/2 cup gold tequila
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1 cup freshly squeezed lime juice (5 to 6 limes)
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1/2 cup freshly squeezed orange juice (2 oranges)
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1 tablespoon chili powder
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1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
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1 tablespoon minced fresh garlic (3 cloves)
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2 teaspoons kosher salt
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1 teaspoon fresh ground black pepper
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6 boneless chicken breasts, skin on
Instructions
- Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl.
- Add the chicken breasts.
- Refrigerate overnight.
- Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking.
- Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned.
- Turn the chicken and cook for another 10 minutes, until just cooked through.
- Remove from the grill to a plate.
- Cover tightly and allow to rest for 5 minutes.
- Serve hot or at room temperature.