Tequila-Lime Chicken With Tex-Mex Chimi-Chop

• 12 cup tequila
• 6 tablespoons fresh lime juice (4 limes)
• 1 tablespoon hot sauce
• 14 cup vegetable oil (or canola oil)
• 4 whole skinless chicken breasts (bone-in)
• 12 cup cilantro leaf, finely chopped
• 14 cup mint leaf, finely chopped
• 12 red onion, finely chopped
• 2 jalapeno peppers, seeded and finely chopped
• 3 tablespoons red wine vinegar
• 13 cup olive oil
• salt and black pepper (to taste)

1. In a large bowl, combine the tequila, lime juice, hot sauce and vegetable or canola oil.
2. Add the chicken to the mixture and marinate for at least 30 minutes or up to overnight.
3. When ready to cook, preheat oven to 400 degrees F or grill to medium.
4. Shake the excess marinade off the meat and season the pieces with salt and pepper.
5. Grill or roast the meat until cooked through, about 40 minutes in the oven or 8 minutes per side on the grill.
6. While the meat is cooking, stir together the herbs, red onion, jalapeno, red wine vinegar and olive oil in a medium-size bowl.
7. Season the mixture with salt and pepper.

tequila, lime juice, hot sauce, vegetable oil, chicken breasts, cilantro leaf, mint leaf, red onion, peppers, red wine vinegar, olive oil, salt

Taken from www.food.com/recipe/tequila-lime-chicken-with-tex-mex-chimi-chop-371019 (may not work)