Margarita Chicken

Ingredients

• 1/4 c gold tequila
• 1/2 c fresh lime juice
• 1/4 c orange juice
• 2 tsp chili powder (we use Simply Organic – the mixture of spices, not pure chili powder)
• 1 tsp minced jalapeno (seeds and membrane removed)
• 2 large cloves of garlic, minced
• 1 tsp kosher salt
• 1/2 tsp pepper
• 4 bone-in, skin-on chicken thighs (or breasts, if you must)
• vegetable oil for coating the grill

Combine the tequila, lime juice, orange juice, chili powder, jalapeno, garlic, salt, and pepper in a medium bowl or zip-lock bag.  Add the chicken and mix well so all pieces are thoroughly covered with the marinade.  Cover – or zip the bag – and refrigerate for 2-24 hours.

Heat your grill to medium hot (when you can comfortably hold your hand 5 inches above the grill for 3-4 seconds) and brush the rack with a little oil.  Remove the chicken from the marinade and grill, skin side up,  for about 10 minutes.  Turn the chicken and grill for another 5 -10 minutes or until cooked through.  Chicken thighs vary tremendously in size, so cooking time will have to be adjusted accordingly.