2 tablespoons olive oil
In a small bowl, combine oil, lime juice, Triple Sec, tequila, cilantro and jalapeno chile; whisk to blend thoroughly. Wash chicken under cold running water, remove excess fat; pat dry with paper towels. Place chicken in a large ziplock bag, pour marinade over; seal and refrigerate 4-5 hours or up to 24 hours, turning occasionally to keep chicken pieces coated with marinade.
Preheat grill. Remove chicken from marinade and wipe off excess, reserving the marinade in a small saucepan. Transfer chicken to grill, cook 45-60 minutes, turning every 15 minutes. Meanwhile, heat reserved marinade until boiling. Baste chicken 2-3 times during grilling period.
Copyright © 2003 Carol Stevens, Shaboom's Kitchen, All Rights Reserved