Tequila-Lime Grilled Chicken Breasts

Rinse chicken and pat dry. With a sharp, heavy knife, cut each breast in half crosswise for a total of 6 pieces.

In a large glass or plastic bowl, combine cilantro, tequila, lime juice, brown sugar, garlic, jalapeno, salt, and pepper. Add chicken pieces and mix to coat with marinade. Cover and let stand at room temperature for 30 minutes (Do not marinate longer, because the acid in the marinade will begin to cook the chicken).

Prepare a charcoal or gas grill for direct, medium-high heat (the charcoal or gas flame is directly under the cooking area, and you can hold your hand just above grill level only 3 to 4 seconds; click here for details).

For charcoal grill: Before you put the grill over the hot coals, brush it with a light coat of oil. For gas grill: When hot, brush grill with a light coat of oil.

While grill heats, remove chicken from marinade and transfer to a platter. Pour marinade into a small bowl. Push your fingers under skin of each piece of chicken and rub meat with 1/2 tsp. lime peel.

Lay chicken, skin side down, on grill, and brush with marinade (close lid if using gas); cook until skin is browned but not charred, about 6 minutes. Turn chicken, brush again with some of the remaining marinade, and cook until no longer pink at the bone (cut to test), about 10 minutes longer.