Ingredients
1 whole chicken, 4 - 5 lbs.
Large resealable plastic bag
6 jalapeno peppers, seeds removed
6 tomatillos, cut in half
6 ounches tequila, optional
6 ounches lime juice
6 ounces olive oil
1 tbsp. chili powder
1 tsp. salt
1 tsp. black pepper
Preparation
Thoughly clean and rinse chicken. Pat dry. To remove backbon of chicken, please chicken breast-side down on cutting board and cut along each side of the backbone; discard bone. Open chicken, pressing down on the breastbone to flatten. Place chicken in bag, set aside.
Mix remaining ingredients in blender; reserve 1 cup sauce. Pour remaining sauce over chicken and refrigerate at least 2 hours or overnight.
Prehead grill to medium heat. Remove chicken from bag and discard marinade. Grill bone-side down for 15 minutes. Turn chicken and cook about 15 minutes more, or until juices run clear when pierced with fork. Serve with reserved sauce.
