Margarita Chicken

1 lb. skinless chicken breasts

1/2 c. lime juice (fresh)

1/3 c. golden tequila

1/4 c. olive oil

2 tbsp. Cointreau

2 garlic cloves, minced

Fresh ground pepper

In large bowl combine liquids and garlic. Add chicken breasts and cover. marinate for up to 2 hours at room temperature or overnight in the refrigerator. Grill chicken breasts over hot coals and serve with rice or in tortillas with cheese, salsa and sour cream. (Or slice and place over Cilantro Pesto and Angel Hair Pasta-- see previous recipe)

Honey Mustard Merinade

1/2 cup Best Foods Mayo
1/4 cup French's Yellow Mustard
1/4 cup Whole Grain Mustard
1/2 cup Honey
1 tablespoon rice wine vinegar (leave out if using for dip)
1 dash kosher salt or sea salt
1/2 tsp cayenne pepper

Mix together in a bowl, cover tightly and chill.