4 Boneless Chicken Breasts Halves with Skin (6 oz each)
1 teaspoon grated Lime peel
1/4 cup fresh Lime Juice
1/4 cup Extra-Virgin Olive Oil
2 tablespoons of Tequila
1 teaspoon of Kosher Salt
1/8 teaspoon of Cayenne Pepper

COOKING DIRECTIONS:

In a medium bowl, whisk together lime peel and juice, olive oil, tequila salt and cayenne. Put chicken breasts in a large resealable plastic bag and pour in marinade, press air out of bag and seal bag tightly. Turn bag to distribute marinade, place in bowl and refrigerate for 1 hour.

Heat grill to medium. Remove breasts from bag; pour marinade into small saucepan. Bring to a boil and boil for 1 minute. Grill breasts, skin side down until meat is no longer pink in the center, 8-10 minutes, turning and basting with marinade once halfway through cooking.