Marinated in the flavors of garlic and lime, this tangy chicken is ready to go whenever the coals are hot! Serve with roasted corn on the cob and lemonade for summer dining at its most relaxed.
—KELLY BRUNEMAN CEDAR PARK, TX
PREP: 10 MIN. + MARINATING • GRILL: 10 MIN. • MAKES: 4 SERVINGS
1 can (10 ounces) frozen non-alcoholic margarita mix, thawed
3 tablespoons lime juice
3 garlic cloves, minced
4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1. In a small bowl, combine the margarita mix, lime juice and garlic. Pour 1 cup marinade into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 2-4 hours. Cover and refrigerate remaining marinade.
2. Drain and discard marinade. Sprinkle chicken with salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
3. Grill the chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160°, basting frequently with reserved marinade.