4 limes, juiced
5 garlic cloves
1 jalapeno pepper, sliced
1 teaspoon salt
2 handfuls cilantro
3/4 cup tequila
6 tablespoons olive oil
4 boneless, skinless chicken breast (I slice mine in half making the breast thinner and creating 8 chicken breast)
shredded jack cheese and pico de gallo for topping
In the bowl of a food processor or blender, add the lime juice, garlic cloves, jalapeno pepper, salt, cilantro and tequila. Pulse a few times until combined. Slowly drizzle in the olive oil and pulse until combined.
If you cut the chicken breast in half, there is no need to flatten or tenderize the chicken. If you choose to leave them whole, place the chicken in plastic wrap and flatten using a mallet or the bottom of a heavy skillet. Season the chicken with salt and pepper. Place the chicken in a plastic, resealable bag and pour the marinade over the chicken. Let chicken marinate for a minimum of 2 hours up to 24 hours.
When ready to cook, heat the grill or grill pan to medium high heat. Remove the chicken from the bag and place on the grill. Cook until completely done, turning over once. When the chicken is almost done, place the cheese on each of the chicken breast to melt.
Serve chicken topped with pico de gallo
adapted from pioneerwoman.com