Tequila Marinated Chicken

½ cup tequila
½ cup light brown sugar
3 tablespoons extra-virgin olive oil
4 garlic cloves, chopped
1 tablespoon fresh oregano, chopped
1 tablespoon kosher salt
1 pound boneless, skinless chicken breasts
salt and pepper to taste

Cut chicken into ½-inch-wide strips and season with salt and pepper. In a large bowl, combine tequila, brown sugar, olive oil, garlic, oregano and salt. Add the chicken, toss to coat, cover and refrigerate for 1 hour. Remove chicken from fridge. Heat an oiled, large sauce-pan to medium high heat. Sear chicken strips until golden brown and cooked throughout. Continue with Southwestern Quesadilla recipe.
Yields: 1 lb chicken

Recipe adapted from Food & Wine