Grilled Margarita Chicken

2/3 cup fresh cilantro, chopped
1/4 cup orange juice
2 tablespoons black pepper
3 tablespoons tequila
2 teaspoons garlic powder
3 tablespoons of triple sec
2 teaspoons onion salt
2 tablespoons honey
1/2 cup margarita mix
1/4 cup lime juice
1 cup light olive oil
6 boneless skinless chicken breast halves

-Add the first 6 ingredients to a blender and puree on high speed until smooth, then reduce the speed to medium-low, and slowly add the olive oil until creamy
-Place the chicken breasts in a resealable plastic bag or bowl, pour marinade over and toss to coat. Place in the fridge for 5 hours
-Preheat the grill to medium-high heat and lightly oil the grill grate
-Remove the chicken from the marinade, shake off excess liquid, and discard the remaining marinade.
-Grill the chicken until tender and juices run clear, about 7 minutes per side
-Allow the chicken to rest about 5 minutes before serving
Serves 6