Tequila Lime Chicken Strips

½ c. Jose Cuervo Gold

1 c. freshly squeezed lime juice (lemon juice will work too, or a combination of both)

½ c. freshly squeezed orange juice

1 Tbsp. chili powder

1-2 jalapeño peppers, seeded and minced

½ tsp. minced garlic

2 tsp. kosher salt

1 tsp. black pepper

About 2 lbs. boneless, skinless chicken tenders (can use more or less, if you use too much more you might need to double the marinade)

Combine all ingredients except chicken in large bowl with tight fitting lid. Add chicken to mixture and cover. Store in fridge for at least 4 hours and up to overnight—the longer it soaks, the stronger the flavor. Remove from marinade and discard mixture. Grill chicken strips until cooked through. Cooking times will vary depending on grill and size of strips.

These are good as a main dish for a meal, as finger food for a party, as fajita filling, or as a salad topping.

This is a modified version of a recipe found in Barefoot Contessa Family Style.