Tequila & Lime Chicken

My attempt at a similar dish that's on the menu of Magarita's mexican restaurant (Singapore). Chicken breast sold in the supermarkets are usually halfed and spread open so each piece looks bigger, though of course thinner. A single piece is enough for this recipe, where the meat is used as the fillings for Fajita wraps. The latter is also available in the supermarkets (& Belmonte), though an oven or microwave is required at home for its preparation.

RECIPE (for every piece of chicken breast)

Ingredients:
1 piece of Chicken Breast
40ml Tequila
80ml Lime juice, freshly squeezed (recommended Tahitian)
40ml Orange juice, freshly squeezed
1/3 tbsp Chili powder
1/3 tbsp Jalapeno pepper, fresh, minced (available at Belmonte Latin Foods)
1/3 tbsp Garlic, fresh, minced (approx. 1 clove)
2/3 tsp Kosher Salt
1/3 tsp Black Pepper, freshly ground
5-8 pieces Sweet Basil leaves, fresh
8-12 stalks Oregano leaves, fresh

Method:
1) Sliced chicken into thumb-sized pieces, across the grains when possible. Leave the skin on.
2) Prepare the Jalapeno pepper & garlic, and together with the salt & pepper, rub into the meat in a deep bowl.
3) Gently crush the herbs with hands and mix with meat.
4) Add the juices and tequila to the bowl of meat.
5) Cover bowl with food wrap (cling film), and marinate in fridge at least 5-8 hours (overnight).
6) Grill meat skin side down for about 5 minutes (or till brown) over low-medium heat.
7) In another pan, reduce the marination liquid to about 1/3 of its original volume. Pour this sauce over the dish of meat.
8) Finish off with abit of salt & pepper to taste. Garnish with sprigs of oregano.