1/2 tsp. shredded lime peel [I omitted this]
1/4 lime juice
2 tblsp. tequila
2 tblsp. honey
1 tblsp cooking oil
2 tsp. cornstarch
1/4 tsp. garlic salt [I used 2 cloves fresh garlic + some salt]
1/4 tsp. pepper

Stir together ingredients in a saucepan [Note: make sure to dissolve cornstarch before cooking. I didn't and ended up with a lumpy mess I had to strain]. Cook over medium heat till bubbly, cook and stir 2 more minutes.

Broil 4 small chicken breasts 12-15 minutes, turning once, brushing with glaze during last five minutes [I used a Foreman grill, and basted it a couple of times].

Serve with remaining glaze [save the glaze you're not going to use to baste in a separate bowl so that you're not mixing it with raw chicken juices] [if you want to make it saucy, make extra glaze--there wasn't too much here. I just boiled down the chicken juices that ran out with some extra lime juice and left over glaze].

Tim said that it "tasted like margaritas, just with chicken." Yup, that's the point!

I served it with Mexicanish cornbread (I added onions and green peppers to a recipe, and sprinkled it with mexican shredded cheese at the end) and spoonfuls of salsa. The leftover chicken made great fajitas, too.