1 large, roaster chicken or 2 cornish hens, cut into quarters
4 limes, juiced
1 cup tequila
1/4 cup olive oil
5 cloves garlic, cleaned
1/2 bunch chopped fresh cilantro
1. Combine all of the ingredients but the chicken in a food processor. Blend until all ingredients are minced and are a pesto consistency.
2. Throw your chicken pieces into a big ziploc bag, transfer the blended mixture into the ziploc bag, close and shake the chicken around making sure the mixture coats the chicken pieces. Refrigerate and marinate, up to overnight.
3. When ready to cook, heat your grill or a grill pan over medium high heat. Grill the chicken for 12 minutes a side, or until the juices are clear. Let the chicken rest for 5 minutes before serving. Enjoy!