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 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.
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
Content and photographs are copyright protected. Sharing of this recipe is both encouraged
and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
I am an Amazon affiliate. This means that if you buy anything on Amazon through the links on this site, a small commission will go to me. This money is used to run and maintain this site and costs you nothing extra.