Tex-Mex Grilled Chicken

The majority of ingredients is for the marinade. If you don't have something don't sweat it or if you don't like something, leave it out.
Cook's notes- If you burn your chicken on the grill, like I usually do, here's a little trick to prevent that. Bake your chicken at 375 for about 30 minutes then take it out to the grill and finish the cooking over a low gas grill until you have those fabulous grill marks. If you are using charcoal, move the coals to the side and cook over indirect heat.
Serves 12
12 pieces of chicken with bone and skin (thighs,legs, breast on bone)
1 cup fresh orange juice
½ cup lemon juice
½ cup lime juice
Zest of 3 limes
½ cup chopped cilantro
2 cloves garlic chopped
1 jalapeno seeded and diced
½ cup Tequila
1 tablsp chili powder
2 teasp cumin
½ teasp pepper
1 teasp salt
¼ teasp ancho chili powder
½ teasp chili flakes
3-4 tablsp honey
Mix all of the above together
Place your chicken pieces in large zip lock bags. This will easily do 6-8 pieces of chicken. This method works best for chicken with skin on and bone in.
Marinate at least 2 hours. Grill

The “ Make it look like you know how to grill chicken” method
If you burn your chicken like I do when grilling here’s a fool proof method
Place your chicken pieces on a well greased baking rack over a jelly roll pan.
Bake in oven at 375 for 30 minutes. Just before serving, fire up your grill and finish the chicken off. Leave on until skin is crispy and golden.

Serve with
Cowboy Caviar or Corn on Cob
Baked Chili Rellno Casserole