Margarita Chicken

1/2 cup liquid non-alcoholic margarita mix
3 tablespoons lime juice
1 clove garlic, finely chopped
3 to 3-1/2 pounds boneless skinless chicken breasts
1 teaspoon course light salt

Mix margarita mix, lime juice and garlic in re-sealable heavy-duty Ziploc 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. Grill or broil chicken. Brush with marinade; sprinkle with ½-teaspoon salt. Continue grilling or broiling, turning chicken. Brush other side with remaining marinade; sprinkle with remaining salt. Continue cooking until no longer pink.

Serves: 12 Fat grams: 4
Phase: 4 Protein: 35

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