mango margarita chicken

Zesty, juicy, and fresh.
This is a summertime staple that will not disappoint (or heat up your kitchen).

Mango Margarita Chicken

5 Chicken Breasts, Boneless Skinless
2 cups Williams-Sonoma Mango Margarita Mix
1 cup Tequila (I prefer white; it has a lighter flavor.)
1 Tbsp. Smoked Paprika
1 Tbsp. Grill Seasoning
1 Tbsp. Honey
1 Tbsp. Soy Sauce
1 Shallot, finely diced

Mix all ingredients, except Tequila, in a large Ziplock freezer bag. Add chicken breasts to marinade, zip closed, and massage marinade into chicken. Marinate for at least 1 hour, but overnight is best.

Preheat an oiled grill to medium-high.

Add tequila to bag, and continue to marinate for an additional 30 minutes.

Grill chicken for 6 minutes per side (or until juices run clear).
As chicken comes off of the grill, squeeze fresh lime juice over them.

*****

Britt's Mango Coconut Margaritas

2 cups Williams-Sonoma Mango Margarita Mix
3- 4 oz. Malibu Coconut Rum
1 1/2 cups Sprite
Lime wedges and mango for garnish

In a shaker, combine crushed ice, margarita mix, and coconut rum. Shake well.
Pour into 4 glasses filled with crushed ice, and top with Sprite.
Garnish with lime wedges and/or mango slices.