Tequila Honey Lime Chicken

Tequila Honey Lime Chicken 1 tablespoon extra virgin olive oil 2 tablespoon honey 1 1/2 tablespoon tequila 2 teaspoon chili powder 1 tablespoon ground cumin 1 1/2 teaspoon paprika 3/4 teaspoon garlic powder 1 teaspoon onion powder 3/4 teaspoon salt 1/2 teaspoon pepper 1 1/2 pound boneless skinless chicken breast 2 teaspoons chipotle peppers ( in adobo sauce ) 1/2 teaspoon ground coriander ( heaping ) Red Pepper Salsa: 2 Red Bell Pepper ( large and diced ) 1/4 cups cilantro ( chopped (not packed) ) salt and pepper 1 limes ( large and juiced ) pinch chili powder to taste quinoa ( or rice to serve ) Marinade: In a bowl or large ziploc bag, add the olive oil, honey, and seasonings. Mix well. Add the chicken and toss to completely cover. Seal bag or cover bowl with cling wrap and let marinade for at least 4 hours or overnight. Preheat grill to medium heat. Add chicken and grill until cooked through or 165 degrees F. Set chicken on cutting board and let sit for 5 minutes to let the juices redistribute. Slice thin. Red Pepper Salsa: Meanwhile, in a small bowl, combine all the ingredients for the salsa and set aside until chicken is done. To Serve, place sliced chicken on plate and top with salsa. Serve with cooked rice or quinoa, if desired.