by Ina Garten
Ingredients
1 cup gold tequila
1½ cups freshly squeezed lime juice (about 8 limes)
1 cup freshly squeezed orange juice (about 4 oranges)
2 tbsp chili powder
2 tbsp minced fresh jalapeno pepper (1 pepper seeded)
2 tbsp minced minced fresh garlic (3 cloves)
2 tsps salt
1 tsp freshly ground black pepper
3 whole (12 split) boneless chicken breasts, skin on
Directions
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 and brush with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, 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.
Copyright 2002 Barefoot Contessa Family Style
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