1/2 teaspoon lime zest 1/4 cup lime juice 2 tablespoons gold tequila 2 tablespoons honey 1 tablespoon vegetable oil 2 teaspoons cornstarch 1/4 teaspoon garlic salt 1/4 teaspoon ground black pepper 4 boneless, skinless chicken breast halves 1 tomato, cut into 8 wedges 1 avocado, pitted, peeled and cubed 1 lime, cut into 8 wedges
Preheat grill. Grill chicken breasts for 10 minutes.
Meanwhile, combine the lime zest, lime juice, tequila, honey, oil, cornstarch, garlic salt and pepper in a small saucepan over medium heat. Bring to a boil, stirring, to thicken the sauce. Remove from heat.
Baste chicken with prepared sauce for last five minutes, or until cooked through (no longer pink inside).
To serve, arrange a chicken breast, 2 tomato wedges and some avocado chunks on each plate. Drizzle chicken with remaining sauce and garnish with 2 lime wedges.
We used this marinade/glaze for our chicken dinner accompanied by a quinoa and black beans dish. It was the perfect compliment. We chose to pair the dinner with a 2006 Ridge Zinfandel. Thanks so much for sharing this recipe!