Recipe provided by Christy and Brent Buchan of Energy Products and Design, Inc. Visit www.EnergyProductsAndDesign.com for store and product information.
Prep Time: 6–12 hours, including marinade
3/4 cup tequila
1 cup freshly squeezed lime juice (about 5-6 limes)*
1/2 cup freshly squeezed orange juice (2-3 oranges)
2 diced and seeded jalapeno peppers
1 Tbsp. chili powder
1 Tbsp. minced garlic (3-4 cloves)
2 tsp. kosher salt
1 tsp. course ground pepper
6-8 skinles chicken breasts
Lime wedges for garnish
Combine all ingredients (except lime wedges) in one gallon zip lock bag and seal after mixing well. Keep in refrigerator for 6–12 hours. Set Big Green Egg Grill for direct cooking and bring to 375° F. Brush grill with oil to prevent sticking; place chicken on grill for five minutes. Turn chicken; grill for another 10 minutes (or until cooked through). Remove from grill and let chicken rest on a warm plate, covered for five minutes. Serve with lime wedge garnish and enjoy rave reviews! Suggested wine/beer pairing: Overstone Marlborough Sauvignon Blanc or Summit Saga Beer.