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 tbs Tequila
2 tbs Extra-Virgin Olive Oil
2 Medium Cloves, Crushed
2 tsp Minced Jalapeno Peppers, without Seeds
1 1/2 tsp Kosher Salt
1/2 tsp Ground Cumin
1/2 tsp Ground Chili Powder
1/4 tsp Fresh Ground Pepper
6 Boneless Chicken Breast Halves (with Skin) about 6 oz each
In a food processor, combine the marinade ingredients and process until smooth.
Rinse the chicken breasts in cold water and pat dry with paper towels. Place in a large resealable plastic bag. Remove most of the air and seal. Turn the bag to distribute the marinade. Place the bag in a bowl and refrigerate for 2 to 4 hours, turning occasionally. Remove the chicken breasts from the bag and reserve the marinade.
Pour the marinade into a small saucepan, bring to a boil over high heat and boil for one full minute.
Grill the chicken breasts, skin side down, over direct medium heat until the meat is firm and the juices run clear, 8 to 12 minutes, turning and basting halfway through the grilling time. Serve warm.
Makes 6 Servings.
Total Preparation Time: 2 to 4 hours including marinade time.
Total Cooking Time: 8 to 12 minutes
