I will save my Quervo Gold for JB's Perfect Margaritas.
I got into making a tequila marinade one summer when I had a lot of fresh herbs in the garden. At that time, I'd never heard of a tequila marinade, but I keep Margarita ingredients on hand in the summer, and it just sounded good to have "Margarita Chicken".
I used about 2 cups of whatever herbs looked good that day (thyme, Italian Parsley, sweet basil, summer savory, celery leaves, etc) and put them in the food processor with garlic, lime juice, tequila (lower price range, but not the cheapest), Margarita salt, fresh cracked black pepper, and olive oil. Once emulsified, I put it in a Ziplock with the chicken, tossed, and let stand in fridge. I had read somewhere never to marinate chicken in a citris marinade over an hour or fish over 30 minutes, so we didn't have the tough, dry problem.
I do believe I still like the old fashioned Good Seasons Italian Dressing mix best as a marinade, though.
We're grilling 3 lbs of chicken thighs tonight, that were supposed to have been divided in separate packages before they were frozen, but got tossed, intact, into the freezer instead. I've been looking over recipes, thinking of doing something different, but since we're going to have a good amount left over, and I want the meat to have sort of an "all-purpose" flavor, as the remainder will go in other dishes. Guess we'll do the Italian dressing thing again.
We have some baby red potatoes we can toss in the same marinade (kept separate from the chicken, and put them on the grill too. Sure wish I had some corn on the cob, but HB is having trouble with some teeth (old age is the pits), and cannot eat it.
I've been trying for 3 days to get him to check on the asparagus bed out by his garage to see if we have any up, but I've had no luck yet.
Gee, I think I digress.