My New Fajita Recipe

I had some tasty lime-marinated chicken fajitas at a party several months ago and decided to recreate the yumminess. Naturally, I searched the Internet for inspiration and came across this recipe for Tequila Lime Chicken from Ina Garten. I decided to test this recipe with a few last-minute modifications - I marinated all-day instead of overnight (because I forgot), used a mixture of bottled lime juice and fresh lime juice (because having forgot about the marinade time I hadn't been to the store and that's what I had) and I used boneless, skinless chicken breasts, because, well, you get the drift! The result was so delicious that I'm making these again this weekend.

Ina Garten's Tequila Lime Chicken

Ingredients:
1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole or 6 split chicken breasts, skin on

Directions:
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight. Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.