Ingredients

• 1 1/4 cups lime juice or margarita mix
• 1/2 cup tequila
• 1/2 cup triple sec or orange juice
• 1/4 cup chopped fresh cilantro leaves
• 4 cloves garlic, minced
• 1 teaspoon crushed red pepper flakes
• 8 boneless, skinless chicken breast halves
• 1 large red bell pepper, cut into thick strips
• 1 yellow bell pepper, cut into thick strips
• 1 large Vidalia onion, cut into wedges
• Vegetable Marinade, recipe follows
• Shredded Mexican cheese blend, for serving
• Salsa, for serving
• Sour cream, for serving
• 1/2 cup olive oil
• 1/2 cup lime juice or margarita mix
• 1 teaspoon liquid smoke
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

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Instructions

1. In a bowl, combine lime juice, tequila, triple sec, cilantro, garlic and red pepper flakes. Add chicken and marinate chicken for 3 hours or overnight (depending on how much you like the tequila flavor).
2. Marinate peppers and onion in Vegetable Marinade for 30 minutes to 1 hour.
3. Preheat outdoor grill to medium heat. Remove chicken from marinade and grill, turning once, until juices run clear, about 5 to 6 minutes per side. Drain peppers and onions, grill in a grill basket until tender and browned on edges, about 8 to 10 minutes.
4. Slice the chicken breast into 1/2-inch strips. Serve with peppers and onions, cheese, salsa and sour cream.
5. Combine all ingredients in a bowl.