Sunday, July 21, 2013

Grilled Margarita Chicken

from Betty Crocker

1/2 cup non-alcoholic Margarita mix
3 Tablespoon Lime juice
1 or 2 clove of crushed garlic
Course salt
3 to 3-1/2 pounds cut-up broiler-flyer chicken (I used boneless, skinless thighs and breasts)

Mix 1/2 cup of margarita mix, garlic, lime juice in a resealable plastic food bag. Add the chicken; seal bag and turn to coat with marinade.  Refrigerate and turn bag every hour. Let chicken marinate at least 1 hour but no longer than 24 hours. Remive chicken from marinade and put on grill.  Brush with marinade and sprinkle with the course salt.  Continue brushing occasionally with remaining marinade while grilling.

We are having the above chicken for dinner tonight with beans and rice casarimento (married in Spanish).  This is one of my go-to recipes because everyone likes it.  Pat and I love the leftover (if they are leftovers) because it goes great in a panini or on a salad.  I am voting for the salad.  Both of us need to lose some, all right a lot, of weight.  We have agreed to less cheese which is a major step for us, also no more buying soda.  Eeek!  How am I going to live without Coke Zero.  That is my vice. Oh well!  

Have a wonderful Sunday!


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