1/4 cup tequila
2 tablespoons lime juice, plus zest
2 cloves garlic, minced
1 tablespoon cumin
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon chili powder
1/4 teaspoon black pepper
1/4 cup olive oil
1 1/2 pounds chicken breasts, thinly sliced or flattened to ½-inch thick, (4 breasts)
2 tablespoons honey
1 tablespoon lime juice
1 mango, cubed
1/2 cup tomatoes, diced
1 avocado, cubed
1/4 cup red onion, diced
zest and juice of 1 lemon
1/2 jalapeño, minced
1/2 cup cilantro leaves, chopped
1)Whisk together tequila, 2 tablespoons lime juice, zest, garlic, cumin, paprika, salt, chili powder, black pepper and olive oil.
Put chicken in a resealable plastic bag just large enough to fit the chicken. Pour marinade over the chicken, turning to coat.
Remove any air from the bag and seal. Allow chicken to marinate for 20 to 30 mins (room temperature) to 1 hour (refrigerated).
2)Combine in a small bowl 2 tablespoons honey and 1 tablespoon lime juice, set aside.
3)Combine mango, tomato, avocado, red onion, lemon zest and juice, jalapeno and cilantro. Cover and refrigerate until ready to use.
4)Heat grill to medium-high. Add a small amount of vegetable oil on a folded piece of paper towel, and then carefully grease the grill with the oil. Once the grill is nice and hot, add the marinated chicken breasts and discard the marinade.
Cook chicken on each side until no longer pink (160-165°F), about 4-6 min on each side, depending on the thickness of the chicken.
After flipping the first side, brush the glaze onto the chicken. Remove the chicken from the grill and transfer to a clean plate, cover to keep warm.
5)Brush more glaze on hot chicken before serving and top with mango salsa