Tequila Lime Chicken with TexMex ChicmiChop

From Sweetnicks

marinade:
1/2 cup tequila (USE A GOOD ONE!)
juice of 4 limes
1 tbsp hot sauce
1/4 cup vegetable oil

1 lb chicken
salt and pepper

ChimiChop:
Cilantro
1 red onion, finely chopped
2 jalapenos, seeded and chopped
3 tbsp red wine vinegar
1/3 cup olive oil

In a large bowl combine ingredients for marinade. Add chicken and marinate at least 1 hour in the fridge.

Shake excess marinade off and season chicken with salt and pepper. Grill or roast in a 400 degree oven for about 40 minutes.

While cooking, stir together ChimiChop ingredients. Season with salt and pepper. Serve on top of cooked chicken.

Comments: This was REALLY flavorful. Definitely make sure you use a tequila you would actually consider drinking, especially if you will be marinating overnight or for several hours. I made a mango salsa couscous to serve this on top of. The sweet of the mango really went well with the spice of the chimichop and the sour of the lime. This was really easy and I didn't even have to do most of the work since I made J throw the chicken on the grill. Next time I might roast it in the oven just to try the difference.