4 boneless, skinless chicken breasts

Margarita Marinade
1/4 cup tequila
2 tablespoons fresh lime juice
1 teaspoon lime zest
1 tablespoon honey
1 tablespoon minced cilantro
1 tablespoon vegetable oil
1 small fresh jalape?, minced
1/2 teaspoon dried tarragon
1/2 teaspoon salt
Freshly-ground black pepper, to taste

Arrange the chicken in a single layer in a nonreactive dish. Mix the marinade ingredients together, and pour the mixture over the chicken. Cover the chicken, and refrigerate it 8 hours or overnight. Turn it at least once.

Fire up enough charcoal to form a single layer of coals beneath the breasts, and heat the coals until they are covered with gray ash. Drain the chicken, reserving the marinade in a small saucepan. Cook the chicken, uncovered, over medium-hot coals until it is cooked through, basting it with some of the marinade. Let the chicken sit for 5 to 10 minutes after it cooks. Meanwhile, bring the reserved marinade to a boil, and boil it for at least 4 minutes, reducing the liquid slightly. Taste it, and adjust the seasoning.

Cut each chicken breast into thin slices, arrange them on a platter or individual plates, and top them with the sauce made from the marinade. Serve the breasts hot.