Grilled Chicken Breast with Tequila Lime Glaze

60 Second Cocktails, p. 20

½ cup rice wine vinegar

4 Tbsp. Vietnamese fish sauce

4 Tbsp. sugar

3 Tbsp. fresh lime juice

1 clove fresh garlic, peeled

2-3 tsp. sambal chili paste

3 Tbsp. Tequila reposado

½ cup water

6 boneless chicken breasts

1 lime, zested

FYI, limes are tiny and have thin skin.

So peel them first, then rub REALLY hard when you zest. Just don't zest your fingers.

Combine the first eight ingredients in a food processor and puree briefly. (Do not strain.) 

I'm sure that what they actually meant to say was "bowl."

Also: "stir."

Reserve approximately one cup, and marinate chicken in remaining glaze for 20 minutes. 

We just used four REALLY BIG breasts. Because... it's all about the really big breasts.

Standing by for orders, Captain.

Remove chicken from marinade and place on a preheated grill over medium heat for about four minutes per side. 

Cooking times vary when you use the George Foreman. Just check it every so often and keep in mind that it'll keep cooking a bit on the plate.

Aw yea.

Top with grated lime zest, and serve remaining glaze on the side.

C'mon. Drizzle a little on there. You know you want to.

Served with store-bought potato salad, and savored to down to the very last morsel. 

My Rating: 5/5 "Outstanding. Could not have been better. And notice the diversity of ingredients! Stuff from the U.S., Mexico, Southeast Asia... this is globalization at its finest, friends!"