Grilled Margarita Chicken with Marinade

Grilled Margarita Chicken with Marinade 3-5 pounds boneless skinless chicken breast (washed and trimmed) Zest of 1 lime (about 1 tablespoon) Juice of 3 limes (about ½ cup) Juice of 1 orange (about ¼ cup) 1 jalapeño pepper, minced (seeded and deveined to reduce heat) 5 cloves garlic, minced or grated 2 teaspoons ground cumin 1 teaspoon ground coriander seed 1 teaspoon kosher salt ½ teaspoon fresh ground black pepper 2 ounces Cuervo Gold tequila ¼ cup extra virgin olive oil Place chicken in a resealable gallon size plastic bag. Set aside. Combine all ingredients, except chicken, in a small bowl or measuring cup. Whisk to combine. Pour the marinade over the chicken, seal and place in the refrigerator to marinate for 2-3 hours. Turn chicken occasionally. Preheat grill to medium-high. Place chicken on the counter to come to room temp. Grill chicken about 4-5 minutes on each side. Serve