½ cup gold tequila (Cuervo Gold)
1 cup freshly squeezed lime juice (5 to 6 limes)
½ cup freshly squeezed orange juice (2 oranges)
1 Tbsp. chili powder
1 Tbsp. minced fresh jalapeno pepper (1 pepper seeded)
1 Tbsp. minced fresh garlic (3 cloves)
1 Tsp. fresh cilantro, chopped
2 tsp. kosher salt
1 tsp. pepper
3 whole (6 split) boneless chicken breasts, skin on (you will likely have to buy breasts with bones and de-bone yourself)
Combine tequila, lime juice, orange juice, chili powder, jalapeno, garlic, cilantro, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
Heat the charcoal grill and brush the rack with oil. Remove the chicken from 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 grill to plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.
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