4 boneless chicken breasts
1 cup minced onion
1 (4 oz.) can green chiles (your choice for heat)
2 cloves garlic
1/4 cup Worcestershire sauce
1/2 cup lime juice
1/4 cup tequila
3 tbsp. cilantro
slices of Monterey Jack cheese to cover chicken breasts

Combine everything but the chicken breasts and cheese in a Ziploc bag or a bowl that will have room for the chicken so they won't overlap. Put the chicken breasts in the marinade, covering the chicken. Refrigerate for 2 to 4 hours, depending how flavorful you want the chicken.

Remove the chicken from the marinade and bring the marinade to a boil on the stove top, then simmer while the chicken grills. Grill the chicken for 6-8 minutes per side. A few minutes before the chicken is done, put a big slice of Monterey Jack cheese on each chicken breast so the cheese melts.

Spoon some of the heated marinade on each breast when serving.

Serves 4.

Submitted by: Brian Stiff