Instructions

1. 1
   Combine tequila, oil, mix, lime, cumin, cilantro, adobo, and the chiles in a blender until smooth. Pour into a gallon size zip-top bag and add chicken. Toss to coat and refrigerate overnight.
2. 2
   The next day, preheat grill. Sprinkle both sides of chicken with salt and pepper and place on grill.
3. 3
   Cook, turning often, until internal temperature reaches 165°F (74˚C).
4. 4
   While chicken cooks, run the marinade through a cheesecloth and skim off the oil. Bring to a boil in a large saucepan over high heat and cook until liquid has reduced to 3 ounces.
5. 5
   Once chicken is done, remove to a plate and pour marinade over top. Cover tightly with foil and let rest 15 minutes before serving.