Tequila-Orange Chicken Breasts

• 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

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.

chicken breast halves, marinade, tightly packed fresh mint leaves, tightly packed fresh italian parsley, orange juice, tequila, extra virgin olive oil, garlic, jalapeno peppers, kosher salt, ground cumin, ground chili powder, fresh ground black pepper

Taken from www.food.com/recipe/tequila-orange-chicken-breasts-175516 (may not work)