1 cup (237 mL) freshly squeezed lime juice
1/2 cup (118 mL) freshly squeezed orange juice
1/2 cup (118 mL) tequila
3 cloves garlic, minced
1 tablespoon chili powder
1 jalapeño, seeds and ribs removed, cut into 3-4 large pieces
2 teaspoons salt
1 teaspoon freshly ground black pepper
4-6 boneless chicken breasts, with skin
The night before: In a large bowl, combine the lime juice, orange juice, tequila, garlic, chili powder, jalapeño pieces (mince them for more spice), salt, and pepper. Add the chicken. If you can't find chicken breasts with the skin but already cut off the bone, simply do it yourself - run a chef's or carving knife between the meat and bone to separate. Don't worry if the tenders are still on the bone; you can cut those off for another use, or just leave them on the bone, and save it all for making chicken stock. Refrigerate overnight.
Heat a grill with coals (gas grill to medium). Brush grates with oil.
Remove chicken from marinade, season well with salt and pepper. Grill skin-side down for 5 minutes, then flip and cook another 7-10 minutes, until cooked through. Remove to a clean plate and cover with foil for 5 minutes.
Serve hot or at room temperature.
*6-10 limes, depending on how much juice they have - always pick the heaviest limes