Margarita Chicken Breasts

Ingredients

Chicken

• 4 boneless, skinless chicken breasts

Margarita Marinade

• 1/4 cup tequila
• 2 tablespoons fresh lime juice
• 1 teaspoon lime zest
• 1 tablespoon honey
• 1 tablespoon minced cilantro
• 1 tablespoon vegetable oil
• 1 small fresh jalapeno, minced
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon salt
• Freshly-ground black pepper, to taste

Instructions

1. Arrange the chicken in a single layer in a nonreactive dish.
2. Mix the marinade ingredients together, and pour the mixture over the chicken.
3. Cover the chicken, and refrigerate it 8 hours or overnight. Turn it at least once.
4. Fire up enough charcoal to form a single layer of coals beneath the breasts, and heat the coals until they are covered with gray ash.
5. Drain the chicken, reserving the marinade in a small saucepan.
6. Cook the chicken, uncovered, over medium-hot coals until it is cooked through, basting it with some of the marinade.
7. Let the chicken sit for 5 to 10 minutes after it cooks.
8. Meanwhile, bring the reserved marinade to a boil, and boil it for at least 4 minutes, reducing the liquid slightly. Taste it, and adjust the seasoning.
9. Cut each chicken breast into thin slices, arrange them on a platter or individual plates, and top them with the sauce made from the marinade.
10. Serve the breasts hot.