In a mixing bowl, combine lime juice, tequila, chipotle in adobo, salt, ground black pepper, and garlic powder. Whisk until evenly blended.

Submerge the chicken thighs or breasts in the brine, ensuring they are fully covered. Refrigerate for at least 2 hours, or for the best flavor, let it soak overnight.

About 15 minutes before cooking, preheat your grill or oven to 375°F (190°C).

Take the brined chicken out of the marinade and transfer it to the grill or a baking dish in the oven. Cook for 20-25 minutes, flipping halfway through until the juices run clear and a lovely golden-brown crust forms.

Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).