Ina's Tequila Lime Chicken

• 1/2 cup gold tequila
• 1 cup freshly squeezed lime juice (5 to 6 limes)
• 1/2 cup freshly squeezed orange juice (2 oranges)
• 1 tablespoon chili powder
• 1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
• 1 tablespoon minced fresh garlic (3 cloves)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 whole (6 split) boneless chicken breasts, skin on

1. Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl.
2. Add the chicken breasts. Refrigerate overnight.
3. Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. (or use a grill pan)
4. 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.
5. Turn the chicken and cook for another 10 minutes, until just cooked through.
6. Remove from the grill to a plate.
7. Cover tightly and allow to rest for 5 minutes.

Found On: A Year In The Kitchen