Tequila-Orange Chicken Breasts

From Weber’s Big Book of Grilling.

• Ready In: 42 mins
• Serves: 4

Ingredients

• 4 (6 ounce)  boneless chicken breast halves (with skin, about 6 oz. each)

• Marinade

• 1⁄2 cup  tightly packed fresh mint leaves
• 1⁄2 cup  tightly packed fresh Italian parsley (with some stems)
• 1⁄2 cup  fresh orange juice
• 2  tablespoons  tequila
• 2  tablespoons extra virgin olive oil
• 2  garlic cloves, crushed
• 2  teaspoons  minced  jalapeno peppers, without seeds
• 1 1⁄2 teaspoons kosher salt
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon  ground chili powder
• 1⁄4 teaspoon fresh ground black pepper

Directions

1. To make the marinade: combine all the marinade ingredients in a food processor; process until smooth.
2. Rinse the chicken breast under cold water; pat dry with paper towels.
3. Place chicken in a large heavy-duty plastic zip-lock bag; pour in the marinade.
4. Press the air out of the bag and seal tightly.
5. Turn the bag to distribute the marinade; place in a bowl, and refrigerate 2-4 hours, turning every now and then.
6. Remove the chicken from the bag and reserve the marinade.
7. Pour the marinade into a saucepan; bring to a boil over high heat; boil for 1 minute.
8. Grill the chicken breasts, skin side down, over Direct Medium heat, for 8-12 minutes or until the meat is firm and the juices run clear, turning and basting with the marinade once halfway through grilling time; serve warm.