4 large boneless skinless chicken breasts, pounded to ½ inch thick
Garnish: charred lime halves
Instructions
In a large bowl, stir together garlic, lime zest and juice, tequila, oil, cumin, salt, paprika, chili powder, and pepper. Add chicken breasts, turning to coat. Cover and refrigerate for at least 1 hour or overnight.
Heat a 12-inch cast-iron skillet over medium-high heat. Remove chicken breasts from marinade, discarding marinade. Add chicken to skillet, and cook, turning once, until a meat thermometer inserted in thickest portion registers 165°, 10 to 12 minutes per side. Slice, and serve. Garnish with lime halves, if desired.
Recipe by Southern Cast Iron at https://southerncastiron.com/tequila-lime-chicken/