In large bowl, whisk together orange juice, lime rind and juice, tequila, chili powder, oil, jalapeno pepper, garlic, salt and pepper.
Trim any fat or loose skin from chicken. Add chicken to marinade; turn to coat. Cover and refrigerate, turning occasionally, for 4 hours (up to 12 hours).
Heat 1 burner of 2-burner BBQ or 2 outside burners or 3-burner BBQ to medium. Brush grill over unlit burner with oil. Place chicken, bone side down, on greased grill. Close lid and gril until bottom is marked about 25 minutes.
Turn and grill until no longer pink inside and juices run clear when chicken is pierced, about 20 minutes. Move any pieces that need more crisping or colouring over direct medium heat. Close lid and grill until golden grown, about 3 minutes.