Margarita Chicken

• 12 teaspoon finely shredded lime peel
• 14 cup lime juice
• 2 tablespoons tequila
• 2 tablespoons honey
• 1 tablespoon cooking oil
• 2 teaspoons cornstarch
• 14 teaspoon garlic salt
• 14 teaspoon fresh coarse ground black pepper
• 4 boneless skinless chicken breast halves
• lime slice, halved (optional)
• 4 flour tortillas, warmed
• 1 medium tomatoes, cut into 8 wedges
• 1 medium avocado, seeded peeled and cut up

1. for glaze, in a small saucepan stir together lime peel, lime juice, tequila, honey, cooking oil, cornstarch, garlic, salt and pepper.
2. Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more.
3. Remove from heat.
4. Place chicken on the unheated rack of a broiler pan; broil 4 to 5 inches from the heat for 12 to 15 minutes or until chicken is no longer pink, turn once half way through cooking.
5. Brush chicken with glaze the last 5 minutes of cooking.
6. Drizzle chicken with the remaining glaze.
7. If desired, garnish with lime slices.
8. Serve chicken with warm tortillas, tomatoes, and avocado.

lime peel, lime juice, tequila, honey, cooking oil, cornstarch, garlic, fresh coarse ground black pepper, chicken, lime slice, flour tortillas, tomatoes, avocado

Taken from www.food.com/recipe/margarita-chicken-89773 (may not work)