1 whole chicken, spatchcocked
2 Cloves garlic, smashed
4 Limes, juiced
2 Jalapenos, seeded and chopped finely
1/4 cup chopped fresh cilantro
1 Tablespoon Kosher Salt
1 Teaspoon liquid smoke
¼ cup Pristine Gourmet Virgin Sunflower Oil
½ cup tequila
Place all of the ingredients except for the chicken breasts in a food processor.
Pulse until well blended and you just see small bits of the peppers and garlic.
Place the chicken breasts in a Ziploc type bag and then pour in the marinade. Squeeze out as much air as you can and then seal the bag. Marinade for an hour in the refrigerator
Light the grill on high and remove the chicken breasts from the refrigerator.
Once the grill is nice and hot, place the chicken breasts on the grill. If there are some bits of peppers and garlic on the chicken breasts as they grill, that’s great, they will provide great flavor.
Grill for about 25-30 minutes depending on how large your chicken is.
Let rest for 5 minutes, carve and serve.