Adobo Chicken with Margarita Salsa

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4 (6-ounce) chicken breasts, trimmed, cleaned

Marinade:

1/2 cup red chile flakes

6 cloves garlic, minced

4 tablespoons minced fresh oregano

1 3/4 cups water

Salt and ground black pepper

Margarita Salsa:

1 cup diced tomato

1 cup medium diced white onion

5 green chiles, very finely minced (remove seed and ribs for a milder salsa)

1 cup gently packed cilantro, roughly chop

2 large cloves garlic, minced

1 teaspoon salt

1/2 cup lime juice

1/2 cup Cuervo 1800 tequila