Grilled Central American-inspired Tequila Lime Butterflied Chicken with Cilantro, Epazote, and Pitio

Ingredients

• 1 cup tequila
• 1 cup lime juice
• 2 cups sliced (julienned) red onion, about 1/4 to 1/2 inch wide slices
• 2 garlic cloves sliced
• Several (or more) rings of sliced jalapeno (for a little heat)
• 1 tbsp dried epazote
• Substitute 1 and 1/2 tsp dried mint if you don’t have access to epazote.
• 1 tbsp dried pitiona
• Substitute 1 and 1/2 tsp dried Mexican oregano, or Italian oregano, if you don’t have access to pitiona.
• 1 cup chopped cilantro with stems
• 1 tbsp kosher salt
• 1 tsp black pepper