8 lg. chicken breast halves, skinned, boned & pounded lightly to even thickness
2 tbsp. lime zest (finely grated peel)
1/3 c. lime juice
1 tbsp. garlic, minced
1/4 c. tequila
1/4 c. triple sec
2 serrano or jalapeno peppers, chopped finely
Salt & pepper to taste

1. Flatten chicken breasts and set aside. Combine ingredients in bowl or dish large enough to hold chicken.

2. Add chicken to marinade, turning to coat each piece completely. Marinate 30 minutes.

3. Meanwhile, preheat grill. Remove chicken from marinade. Salt and pepper both sides of chicken.

4. Grill chicken until no pinkness remains. Serve with salsa. Serves 8.

TOMATO LIME SALSA WITH GRILLED CHICKEN:

6-8 plum tomatoes, seeded & chopped
1/2 seedless (English) cucumber, chopped fine
1 tbsp. lime zest (finely grated peel)
3 tbsp. lime juice
3 tbsp. olive oil
1 tbsp. garlic, minced
2 serrano chilies, chopped fine
3 tbsp. mint, chopped
3 tbsp. cilantro, chopped
1 tsp. salt

Combine all ingredients. Taste and adjust seasonings. Cover and refrigerate.