Grilled Tequila Lime Chicken

From onceuponachef.com
good with mint cucumber salad and black bean with corn and red peppers

Serves 4

Ingredients

3 tablespoons olive oil
3 tablespoons tequila
3 teaspoons lime zest (you'll need 2 limes)*
4 garlic cloves, minced
1-1/4 teaspoon ancho chili powder
1/2 teaspoon ground coriander
1/4 teaspoon oregano
1-1/4 teaspoons salt**
1/2 teaspoon freshly ground black pepper
2 teaspoons honey
4 boneless skinless chicken breasts, pounded to even 1/2-inch thickness, or 2 pounds chicken tenderloins
1 lime, sliced into wedges for serving (optional)

Directions

1. Combine all ingredients except chicken breasts in a 1 gallon freezer bag. Close the bag and squish marinade around to mix. Add chicken breasts and massage marinade into meat until evenly coated. Seal the bag and place it in a bowl in the refrigerator (the bowl protects against leakage); marinate for at least 6 hours or overnight.
2. Clean grill and preheat to high. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over grates several times until glossy and coated. (Alternatively, you can spray the grates with a non-flammable cooking spray.) Place chicken breasts on the grill and spoon any remaining marinade from the bag over top. Grill, covered, for 2-3 minutes per side (turn only once). Serve immediately with lime wedges.

*Use a fine or Microplane grater to zest the lime. Simply rub the lime in one direction against the blades, turning it as you go. Be sure to remove only the green part; the white pith underneath is bitter.

**If you are using less than 4 chicken breasts, you'll need to reduce the salt accordingly.
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