Tequila-Orange Chicken Breasts - cooking recipe

Ingredients

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

Preparation

To make the marinade: combine all the marinade ingredients in a food processor; process until smooth.
Rinse the chicken breast under cold water; pat dry with paper towels.
Place chicken in a large heavy-duty plastic zip-lock bag; pour in the marinade.
Press the air out of the bag and seal tightly.
Turn the bag to distribute the marinade; place in a bowl, and refrigerate 2-4 hours, turning every now and then.
Remove the chicken from the bag and reserve the marinade.
Pour the marinade into a saucepan; bring to a boil over high heat; boil for 1 minute.
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.