Tequila Lime Chicken with Mango Salsa

This a really quick and easy recipe, but it is packed with flavor. In fact, it's so simple that I used to make it constantly in college, when my culinary hardware consisted of a dorm-sized fridge, one pan, one spatula, and a defective electric stove in a shared kitchen. I thought of it recently, because in my quest to try different tequilas, I've acquired one that I don't particularly want to drink. Marinade was its destiny. To take the chicken up a notch from a college meal, S and I paired it with a mango salsa.

INGREDIENTS
For chicken:
2 lb chicken (thighs, drumsticks, breasts - anything you like)
1/2 cup tequila
1/2 cup olive oil
juice of 2 limes
1/2 bunch cilantro, chopped
4-6 cloves garlic, minced
1-2 jalapeno peppers, minced

For salsa:
1 large ripe mango, cubed
1 small red onion, chopped
1 small cucumber, chopped
1 jalapeno pepper, minced
3 cloves garlic, minced
1/2 bunch cilantro, chopped
juice of 1 lime

1. If using chicken breasts, tenderize them first. To do this, put each chicken breast between two large sheets of saran wrap, press around the chicken to seal. Place the chicken, one breast at a time, on the counter, and pound it with a heavy skillet until you get tired. Take care to prevent/clean up any rogue chicken juice leakage.

2. Mix the remaining ingredients in a large container (1 gallon ziplock bag works best). Add the chicken. Toss the chicken in the marinade to coat it thoroughly. If using a ziplock, try to squeeze most of the air out, and marinate the chicken in the fridge for 1 hour (longer is fine).

3. Make the salsa: mix all ingredients in a bowl. Salt and pepper to taste. Place bowl in the fridge to let the flavors meld.

4. Cook the chicken on medium heat in a heavy skillet or a grill pan in batches, seasoning with salt and pepper as you go. Cook until golden brown on all sides and the interior is cooked through, about 4-8 minutes/side for white meat, 6-10 minutes/side for dark meat.
5. Serve chicken with salsa over it. For a more substantial meal, complement with quinoa, wild rice, or couscous.