this turned out to be a fantastic meal. a very comforting meal, packed with flavor. i am always on the lookout for new chicken recipes. i feel like i've cooked them all. so when i came across this recipe, i knew i had to try it. i adore mexican food, so this chicken dish was right up my alley. it's best to allow the chicken to marinate over night, but i may not want chicken tomorrow. . . . so, a few hours is sufficient. in a food processor, throw in 5 peeled cloves of garlic, one jalapeno, a big handful of cilantro, 1/2 cup of tequila, the juice of 3 limes, and pulse until combined. with the motor running, drizzle about 3 tablespoons of olive oil. put 4 skinless, boneless chicken breasts in a zip lock bag and add the marinade. side note*** i almost always pound my chicken out when i am making breasts - they cook more evenly. or you could half the breast horizontally to achieve the same goal. what is the deal with the enormous breasts these days? no, not those breasts. chicken breasts. seriously, even organic, free range, hormone free boobs are big too, goodness. so when it is time to start making dinner, take chicken out of the bag and place on the grill over medium high heat. i pretty much use my indoor grill pan these days. i think i've gotten a bit lazy about outdoor grilling. besides, it's too hot. grill each side for about 4-5 minutes until cooked through. towards the end of cooking, top with some monterey jack cheese and let it melt. once the cheese has melted, top it with some chopped tomatoes, and cilantro. oohh, avocado would be good, too. i served it with black beans and rice, that i added one can of diced tomatoes and one can of green chiles. my home version of rotel.