Tequila Lime Chicken

I actually got this off of Food Network's Barefoot Contessa. It's a lot of work, using fresh squeezed juices, but it's so good. I serve it with Near East's Spanish Rice Pilaf.

• ½ cup gold tequila
• 1 cup freshly squeezed lime juice (5-6 limes)
• ½ cup freshly squeezed orange juice (2 oranges)
• 1 Tbsp. chili powder
• 1 Tbsp. fresh jalapeno pepper, minced (1 pepper seeded)
• 1 Tbsp. fresh garlic, minced (3 cloves)
• 2 tsp. coarse salt
• 1 tsp. freshly ground pepper
• 3 whole boneless, skinless chicken breast (or 6 split)

Directions

Combine the tequila, lime juice, orange juice, chili powder, jalapeno, garlic, salt, and pepper in a large bowl.
Add the chicken breasts.
Refrigerate overnight.
Heat grill 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.
If using chicken with skin still on, grill them skin side down for about 5 minutes until browned.
Turn the chicken and cook for another 10 minutes, until just cooked through.
Remove from grill on to a plate.
Cover tightly and allow to rest for 5 minutes
Serve hot or at room temperature