Grilled Tequila Lime Chicken
 Also known as “margarita chicken,” this tequila lime chicken is loaded with bright Southwestern flavor. Ingredients 3 tablespoons olive oil 3 tablespoons tequila 1 tablespoon lime zest, from about 2 limes 4 cloves garlic, minced 1¼ teaspoons ground ancho chile pepper ½ teaspoon ground coriander ¼ teaspoon dried oregano 1¼ teaspoons salt ½ teaspoon freshly ground black pepper 2 teaspoons honey 4 boneless skinless chicken breasts (or about 2 pounds), pounded to an even ½-inch thickness 1 lime, sliced into wedges, for serving (optional) 3 tablespoons olive oil 3 tablespoons tequila 1 tablespoon lime zest, from about 2 limes 4 cloves garlic, minced 1¼ teaspoons ground ancho chile pepper ½ teaspoon ground coriander ¼ teaspoon dried oregano 1¼ teaspoons salt ½ teaspoon freshly ground black pepper 2 teaspoons honey 4 boneless skinless chicken breasts (or about 2 pounds), pounded to an even ½-inch thickness 1 lime, sliced into wedges, for serving (optional) Instructions Combine all of the ingredients except for the chicken breasts in a 1-gallon freezer bag. Close the bag and squish the marinade around to mix. Add the chicken breasts and massage the marinade into the 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. Clean the grill and preheat to high. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. (Alternatively, you can spray the grates with a non-flammable cooking spray.) Place the chicken breasts on the grill and spoon any remaining marinade from the bag over top. Grill, covered, for 2 to 3 minutes per side (turning only once). Serve immediately with lime wedges. Combine all of the ingredients except for the chicken breasts in a 1-gallon freezer bag. Close the bag and squish the marinade around to mix. Add the chicken breasts and massage the marinade into the 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. Clean the grill and preheat to high. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. (Alternatively, you can spray the grates with a non-flammable cooking spray.) Place the chicken breasts on the grill and spoon any remaining marinade from the bag over top. Grill, covered, for 2 to 3 minutes per side (turning only once). Serve immediately with lime wedges. Nutrition Information Powered by Per serving (4 servings) Serving size: 1 chicken breast Calories: 399 Fat: 16g Saturated fat: 3g Carbohydrates: 5g Sugar: 3g Fiber: 1g Protein: 51g Sodium: 1015mg Cholesterol: 151mg Per serving (4 servings) Serving size: 1 chicken breast Calories: 399 Fat: 16g Saturated fat: 3g Carbohydrates: 5g Sugar: 3g Fiber: 1g Protein: 51g Sodium: 1015mg Cholesterol: 151mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.