Margarita Chicken

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  • 1/2 cup nonalcoholic margarita mix
  • 3 tablespoons lime juice
  • 1 clove garlic, crushed
  • 1 (3 - 3 1/2 pound) broiler-flyer chicken, cut up
  • 1 teaspoon coarse salt


  1. 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.
  2. Remove chicken from marinade; reserve marinade. Heat coals or gas grill.
  3. Place chicken, skin sides up, on grill. Brush with marinade; sprinkle with 1/2 teaspoon of the salt. Cover and grill 5 to 6 inches from medium heat 15 minutes; turn chicken. Brush with remaining marinade; sprinkle with remaining 1/2 tea-spoon salt.
  4. 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.

Yield: 6 servings