Marinade

1/2 cup freshly squeezed lime juice (2-3 limes)

1/4 cup tequila

1/4 cup freshly squeezed orange juice

1 1/2 tsp each chili powder and minced garlic

1 1/2 tsp minced, seeded jalapeno pepper

1 tsp kosher salt

1/2 tsp freshly ground black pepper

6 boneless chicken breast halves

1 tsp each salt and freshly ground black pepper

1. Mix marinade in ziptop bag. Add chicken and seal bag, turning to coat. Refgerate at least 12 hours or overnight.
2. Heat outdoor grill. Oil rack. Remove breasts from marinade, sprinkle with salt and pepper. Discard marinade.
3. Grill about 5 minutes per side. Serve hot or room temperature.

*I served this over a bed of greens with salsa, sour cream, crushed tortilla chips and a sprinkling of cheddar cheese.