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
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.
I’ve never had a bottle of Tequila up until now. I’m not really much of alcoholic, but you should see our pantry down stairs. Full of different types of liquor!
On my facebook page, I put for my status one day that I really wanted a margarita. One person was rather in shock, that I put that there, because they thought I didn’t like to drink. WRONG. Which I don’t really, not a big fan of going to bars either. I like to drink when I go out to eat though.
Alcohol in food is a different story. Wine only tastes good to me when it’s made in Beef Bourguignon or some kind of stew or pasta sauce. Tequila isn’t a drink I like to take random shots of, but would rather use it in a marinade like this chicken recipe. We made this chicken when it was only 6 degrees outside. I’m desperately wanting it to be Spring again, but we still have oodles and oodles of snow mountains to get rid of.