- 1/2 cup Tequila
- 1 cup Fresh Lime Juice
- 1/2 cup Orange Juice
- 1 tablespoon Red Chili Powder
- 1 pepper Jalapeño, seeded, minced
- 3 cloves Garlic, minced
- 2 teaspoons Kosher Salt
- 1 teaspoon Black Pepper
- 3 large Chicken Breasts, boneless, skin on
Combine tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt and pepper in a bowl. Toss in the chicken breasts. Refrigerate overnight.
Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking.
Take out the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for approximately five 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 sit for five minutes.
Serve hot or at room temperature.