4 limes

1 cup tequila

¼ cup olive oil

2 teaspoons salt

5 cloves garlic

1 jalapeno, sliced

½ bunch chopped fresh coriander

12 boneless, skinless chicken breasts

2 cups grated matured cheddar

Options for servings:

Corn tortillas

Flour tortillas

Grated mature cheddar

Pico de gallo

Jalapeno slices

Lime wedges

Avocado slices

Sour cream


Slice the limes and squeeze the juice into a food processor or blender. Add the tequila, olive oil, salt, garlic, jalapenos and coriander. Blend the mixture until combined.

Add the chicken to a large plastic bag and pour in the lime-tequila mixture.

Seal the bag and marinate in the fridge for several hours or overnight.

Remove the chicken from the bag and grill it over medium-high heat. 

Rotate the chicken 45°C on both sides, and continue grilling until the chicken is cooked through, four to five minutes per side.

Melt the cheddar over the top of the sliced chicken breasts and serve it on a plate topped with the sides.