Margarita Chicken

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Margarita Chicken

Yield: 6 servings.


  • 1/2 cup nonalcoholic Margarita mix
  • 3 tablespoons lime juice
  • 1 clove garlic, crushed
  • 3 pounds cut-up broiler-fryer chicken
  • 1 teaspoon coarse salt


Mix Margarita mix, lime juice and garlic in resealable heavy-duty plastic food-storage bag.
Add chicken; seal bag and turn to coat with marinade. Refrigerate, turning bag occasionally, at least 1 hour but no longer than 24 hours. Remove chicken from marinade; reserve marinade.
Heat coals or gas grill. Place chicken, skin sides up, on grill.
Brush with marinade; sprinkle with 1/2 teaspoon of salt. Cover and grill 5 to 6 inches from medium heat 15 minutes; turn chicken. Brush with remaining marinade; sprinkle with remaining 1/2 teaspoon salt.
Cover and grill 20 to 40 minutes longer, turning occasionally,
until juice of chicken is no longer pink when centers of thickest
pieces are cut.

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