Grilled Tequila Chicken

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup extra-virgin olive oil
• 1/4 cup tequila
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 2 limes
• Kosher salt and freshly ground black pepper

Directions

1. Put the chicken breasts in a resealable plastic bag and add the oil, tequila, chili powder, cumin, the grated zest of both limes and some salt and pepper.
2. Seal the bag and squish it all together.
3. Refrigerate for 30 minutes or up to 2 hours.
4. Heat a grill or grill pan over medium-high heat.
5. Remove the chicken from the bag, shaking off any excess marinade.
6. Grill until the chicken is well browned and cooked through, 5 to 6 minutes per side.
7. Remove and let rest on a plate.
8. When just cool enough to handle, shred the chicken with a fork.

To Freeze

Place whole, grilled chicken breasts flat in a freezer bag or air tight Ziploc container and place in the freezer.

Source
http://www.foodnetwork.com/recipes/ree-drummond/grilled-chicken-tacos-with-strawberry-salsa.html