Making the Chicken

• In a large bowl, combine the lime juice, orange juice, tequila, olive oil, agave nectar (or honey), minced garlic, salt, and pepper. Stir until all ingredients are well-blended and aromatic.
• Place the boneless skinless chicken breasts between two pieces of plastic wrap. Gently pound them to an even thickness of about ¾ inch.
• Add the chicken to the marinade mixture in a Ziploc bag. Seal the bag and gently shake to coat the chicken evenly. Marinate in the fridge for at least 1 hour, but for the best flavor, aim for 4 hours.
• Before cooking, take the chicken out of the fridge and let it sit at room temperature for about 15-20 minutes. Pat it dry lightly with a paper towel.
• Heat your grill or pan to medium-high. Brush the chicken lightly with olive oil, then grill or sauté for 4-5 minutes on each side until the internal temperature reaches 160°F.
• Transfer the cooked chicken to a plate and tent it with foil for 3-5 minutes. Once rested, slice and serve!