6 to 8 boneless, skinless chicken breasts or 2 lb. chicken tenders

Marinade:

1/2 c. key lime juice
3 tbsp. Tequila
1/2 tsp. salt
freshly ground black pepper to taste
2 tbsp. olive oil
1 tsp. dried garlic
1/2 tsp. ground cumin
1/2 tsp. ground coriander

Combine marinade ingredients. Pour over chicken pieces. Marinate for at least 4 hours (preferably overnight) in the refrigerator, turning occasionally.

Preheat charcoal or gas grill. Drain chicken, discarding marinade. Grill chicken over medium hot coals or flame for six minutes, turn and grill for another six minutes or until chicken is cooked thoroughly, but not dry (test the thickest part with a fork.) Serve over rice.