4 boneless skinless chicken breasts
1 tbsp lime zest
1/2 cup fresh lime juice
1/4 cup canola oil
3 tbsps Tequila
1 tsp Kosher salt
1/8 tsp cayenne pepper
Put chicken in a re-sealable plastic bag. Whisk together marinade ingredients and pour over chicken. Seal bag and turn it gently so marinade coats each piece of chicken. Refrigerate for 1 hour.
Pour marinade into a small saucepan, leaving chicken in the bag. Bring marinade to a boil and continue boiling for 1 minute. Remove from heat.
Heat grill to medium. Grill chicken with the lid down, turning once and basting frequently with boiled marinade, until a thermometer inserted into the chicken reads 170F (about 5-7 minutes per side). Remove from heat and let stand 5 minutes before serving. Serve with Grilled Corn Salsa.
As seen on Great Tastes of Manitoba, 2011/2012