Margarita Chicken

Instructions

1. Into a resealable zip top bag, zest and juice half of the limes. Juice remaining limes. Juice orange.
2. Add tequila, cumin, garlic powder, chili lime seasoning, salt, honey, and 3/5 of the avocado oil to bag. Close and shake to combine.
3. Place chicken breasts on a cutting board and cover with a piece of parchment paper or plastic wrap.
4. Using a meat pounder, gently pound thicker side of chicken breast until the entire breast is a uniform thickness. This helps the chicken to cook evenly.
5. Add chicken breasts to resealable bag and shake to make sure they are covered in marinade.
6. Place sealed bag in a dish, and refrigerate for at least 2 hours or up to overnight.
7. When ready to cook, light grill. If using a gas grill, heat to medium-high.
8. Once grill is hot, clean with a grill brush.
9. Dip a paper towel in remaining avocado oil. Using tongs, brush oil on hot grate.
10. Cook chicken on grill 8-10 minutes per side.
11. Remove chicken to a plate when temperature registers 165F. Tent with foil and let rest for 10 minutes.
12. While chicken is resting, chop cilantro.
13. Slice chicken and scatter cilantro and pico over the top. Enjoy!