1. In medium bowl, stir together tequila, triple sec and lime juice. Whisk in oil. Place marinade in a large zipper-locking bag; add chicken. Refrigerate 30 to 60 minutes.
2. Remove chicken from bag; reserve marinade.
3. Prepare grill for cooking or preheat oven to 350°F.
4. Grill drumsticks over medium hot coals for 20 minutes or bake chicken for 30 to 35 minutes, until cooked through and a meat thermometer inserted into the thickest drumstick reaches 180°F.
5. Meanwhile, in a small saucepan, bring reserved marinade to a boil, then remove from heat. Use marinade to baste drumsticks frequently while cooking.

This recipe is also available on our Hispanic website, Muslos Margarita.

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