Margarita Chicken

Margarita Chicken 3 pounds boneless, skinless chicken breast 1/2 cup tequila 3 tablespoons olive oil 2 limes zested and juiced 1 large orange, juiced 2 tablespoons agave nectar or honey 1 teaspoon minced garlic 1 teaspoon chili powder 1 teaspoon cumin 1 teaspoon oregano 1/2 teaspoon salt Fresh ground pepper, to taste 3 or 4 tablespoons chopped cilantro, optional Cut boneless breasts in half and place in a gallon-size resealable plastic food storage bag. Combine remaining ingredients, except cilantro, and pour over the chicken. Seal bag and refrigerate for 3 to 8 hours. Grill chicken over medium heat until cooked well throughout, approximately 6 to 8 minutes per side. Slice chicken and sprinkle with cilantro to serve. Serve with tortillas or in burrito bowls.