Margarita Chicken Breasts

4 boneless, skinless chicken breasts

Margarita Marinade:
    1/4 cup tequila
    2 tablespoons fresh lime juice
    1 teaspoon lime zest
    1 tablespoon honey
    1 tablespoon minced cilantro
    1 tablespoon vegetable oil
    1 small fresh jalapeno pepper, minced
    1/2 teaspoon dried tarragon
    1/2 teaspoon salt
    Freshly-ground black pepper, to taste

Arrange the chicken in a single layer in a nonreactive dish. Mix the
marinade ingredients together, and pour the mixture over the chicken.
Cover the chicken, and refrigerate it 8 hours or overnight. Turn it
at least once.

Fire up enough charcoal to form a single layer of coals beneath the
breasts, and heat the coals until they are covered with gray ash.
Drain the chicken, reserving the marinade in a small saucepan. Cook
the chicken, uncovered, over medium-hot coals until it is cooked
through, basting it with some of the marinade. Let the chicken sit
for 5 to 10 minutes after it cooks. Meanwhile, bring the reserved
marinade to a boil, and boil it for at least 4 minutes, reducing the
liquid slightly. Taste it, and adjust the seasoning. Cut each chicken
breast into thin slices, arrange them on a platter or individual
plates, and top them with the sauce made from the marinade. Serve the
breasts hot.