Ingredients

3-5 pounds boneless skinless chicken breast, washed and trimmed
zest of 1 lime, about 1 tablespoon
juice of 3 limes, about ½ cup
juice of 1 orange, about ¼ cup
1 jalapeño pepper, minced (seeded and deveined to reduce heat)
5 cloves garlic, minced or grated
2 teaspoons ground cumin
1 teaspoon ground coriander seed
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 ounces Cuervo Gold tequila
1/4 cup extra virgin olive oil

Directions

Place chicken in a resealable gallon size plastic bag. Set aside.

Combine all ingredients, except chicken, in a small bowl or measuring cup. Whisk to combine. Pour the marinade over the chicken, seal and place in the refrigerator to marinate for 3-24 hours. Turn chicken occasionally.

Preheat grill to medium-high. Place chicken on the counter to take the chill off, about 30 minutes.

Grill chicken about 4-5 minutes on each side, turning half way to get great grill marks.