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Cook'n with Betty Crocker 
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Margarita Chicken |
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Serves: 6 Print this RecipeServe up some corn bread spiked with jalapeño chilis and shredded Cheddar cheese for a spicy accompaniment to this south-of-the-border chicken. 1/2 cup nonalcoholic margarita mix 3 tablespoons lime juice 1 clove garlic, crushed 3 to 3 1/2 pounds cut-up broiler-fryer chicken 1 tablespoon coarse salt Mix margarita mix, lime juice and garlic in resealable heavy-duty plastic bag. Add chicken; seal bag and turn to coat with marinade. Refrigerate at least 1 hour but no longer than 24 hours, turning bag occasionally. Remove chicken from marinade; reserve marinade. Heat oven to 375°. Line broiler pan with aluminum foil. Spray rack of broiler pan with nonstick cooking spray. Place chicken, skin sides down, on rack in broiler pan. Brush with marinade; sprinkle with 1/2 teaspoon of the salt. Bake uncovered 30 minutes; turn chicken. Brush with remaining marinade; sprinkle with remaining 1/2 teaspoon salt. Bake uncovered about 35 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut. (If chicken begins to brown too quickly, cover with aluminum foil.) 1 Serving: Calories 230 (Calories from Fat 110); Fat 12g (Saturated 4g); Cholesterol 85mg; Sodium 340mg; Carbohydrate 3g (Dietary Fiber 0g); Protein 27g. Grilling Directions: Heat coals or gas grill. Place marinated 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. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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