Grilled Margarita Chicken

Grilled Margarita Chicken

When enjoying margaritas, use a bit of the mix to marinate cut-up chicken. It's tart and refreshing!

Prep Time



Total Time






cup liquid nonalcoholic margarita mix
tablespoons lime juice
clove garlic, finely chopped
3-to 3 1/2-pound cut-up broiler-fryer chicken
teaspoon coarse salt
  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. Remove chicken from marinade; reserve marinade.
  2. Heat coals or gas grill for direct heat. 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 teaspoon 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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
This marinade also works nicely with boneless skinless chicken breast halves. Cover and grill chicken 8 to 10 minutes, brushing frequently with marinade and turning once, until chicken is no longer pink in center.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 235
    • (Calories from Fat 115),
  • Total Fat 13g
    • (Saturated Fat 4g,),
  • Cholesterol 85mg;
  • Sodium 470mg;
  • Total Carbohydrate 2g
    • (Dietary Fiber 0g,
  • Protein 27g;
Percent Daily Value*:
    • 4 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.