Margarita Chicken

Yield: 6 servings

Ingredients

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

Instructions

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.