Begin making this one day ahead. If you plan to take this on a sailing trip or a picnic, grill the chicken at home, then transport it in a cooler and serve it cold, or let it stand at room temperature up to two hours. Crusty bread and white wine are perfect accompaniments.
Recipe information
Yield
Makes 6 servings
Ingredients
1 cup fresh lime juice
1/2 cup tequila
1/2 cup orange juice
1/4 cup chopped fresh cilantro
2 tablespoons minced seeded jalapeño chilies
1 1/2 tablespoons chili powder
1 teaspoon salt
3/4 teaspoon ground black pepper
6 boneless chicken breast halves with skin
Preparation
Step 1
Mix first 8 ingredients in bowl. Add chicken; turn to coat. Cover; chill overnight.
Step 2
Prepare barbecue (medium heat). Brush grill rack with oil. Grill chicken until cooked through, turning occasionally, about 18 minutes. Transfer to platter.
