Tequila Lime Chicken

A common mistake people make when grilling meats and chicken is to keep turning it over and over again- poking it- sticking it,etc. It’s not rocket science! You really only need to turn it once - or if you like those cross hatch grill marks- after it’s all nice and brown on both sides and cooked through- give it a quick second turn to achieve those grill marks on the one side for a nice presentation

Yield:

Serves 6

Ingredients

1. 1/2 cup gold tequila
2. 1 cup freshly squeezed lime juice (5 to 6 limes)
3. 1/2 cup freshly squeezed orange juice (2 oranges)
4. 1 tablespoon chili powder
5. 1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
6. 1 tablespoon minced fresh garlic (3 cloves)
7. 2 teaspoons kosher salt
8. 1 teaspoon freshly ground black pepper
9. 3 whole (6 split) boneless chicken breasts, skin on

Directions

1. 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.
2. 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.

Notes