Citrus Tequila Chicken 

• 3lbs de-boned chicken thighs (you can substitute white meat if you're a pansy)
• 1 cup citrus juice (about two limes, three lemons, the remainder OJ)
• ¼ cup tequila (ah, the frat boys would be proud)
• ¼ cup olive or vegetable oil
• ¼ cup fresh chopped herbs (tarragon, thyme, rosemary, cilantro)
• 1 fresh jalapeno, seeded and minced (or 1 teaspoon red chili flakes, or Tabasco)
• 2 teaspoons each salt and fresh cracked pepper

Ok, marinate everything for about 24 hours. Crazy, I know. Drink remainder of the bottle of tequila while you're waiting.

Now, pre-heat the oven to BROIL and cook marinated chicken for about 8-10 minutes or until the chicken starts to turn golden. Reduce heat to about 300 and cook another 15-20 minutes.

The way I usually prepare this (other than drunk) is that I'm over a pit bbq on Sand Island off the coast of Pensacola, no joke. I think this really should be cooked over a wood-burning grill. Oak or Pecan works best. If you cook on the grill, get a nice hot fire going and keep it turning for about 15-20 minutes.