1/2 cup nonalcoholic margarita mix
3 tablespoons lime juice
1 clove garlic – crushed
3 pounds cut-up broiler-flyer 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 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.
Betty Crocker, On the Grill
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