I've been wanting to try this recipe for months now, but weird food allergies, several trips, and finishing my dissertation kept me out of the kitchen. It was worth the wait, though. This is a recipe from my Adopt-a-Blogger adoptee, Anne at My Cooking Myself. Anne recently moved her blog to blogger, so even if you've been to her blog before, go visit again because it's looking great!
I changed a few things about the recipe (I didn't use a jalapeno because I didn't have one, and baked the chicken instead of grilling it), but the flavors were fantastic. This was also some of the juiciest chicken I've ever had. I don't typically eat a lot of plain meat (not incorporated into a dish with other things), but I'm glad I made an exception for this recipe. Thanks, Anne!
1/4 cup gold tequila (I used one of those tiny bottles)
juice of 2 oranges
juice of 3 limes
3 garlic cloves, minced
2 tsp chili powder
1/2 tsp salt
1/2 tsp pepper
2-3 chicken breasts (I used bone-in and removed the skin, but anything will work)
Combine the first seven ingredients in a large bowl, and then add chicken. Cover and refrigerate for 8-24 hours, turning once if chicken isn't completely covered. Remove chicken from marinade and place in a small baking dish. Cover dish with foil and bake at 375 for 30 minutes. Then remove foil and continue to bake until chicken is done (I used huge pieces of chicken and it took another 20 min). Serves 4.