Ingredients
3tbspolive oil
3tbsptequila
1tbsplime zest
4clovesgarlic,minced
1¼tspground ancho chili pepper
½tspground coriander
¼tspdried oregano
1¼tspsalt
½tspfreshly ground black pepper
2tsphoney
4boneless skinless chicken breasts,(or about 2 lbs), pounded to an even ½-inch thickness
1lime,sliced into wedges for serving (optional)
Preparation
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.
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.
