Margarita-Marinated Chicken With Mango Salsa

• 2 large limes
• 2 cups liquid margarita mix
• 1 cup vegetable oil
• 1 cup chopped fresh cilantro
• 2 teaspoons salt
• 1/2 teaspoon ground red pepper
• 3 tablespoons tequila (optional)
• 6 boneless, skinless chicken breasts
• 2 cups uncooked long grain white rice
• For Grilling No-Stick Spray
• Garnish: fresh cilantro sprig

1. Cut limes in half. Squeeze juice into a shallow dish or large zip-top plastic freezer bag; add squeezed lime halves to juice. Add margarita mix, next 4 ingredients, and, if desired, tequila. Whisk (or seal bag and shake) to blend. Add chicken; cover or seal, and chill at least 2 hours or up to 6 hours. Remove chicken from marinade, discarding marinade. Set chicken aside.
2. Prepare rice according to package directions; keep warm.
3. Coat cold grill cooking grate with grilling spray; place on grill over medium heat (300u0b0to 350u0b0). Place chicken on grate.
4. Grill chicken, covered with grill lid, 6 minutes on each side or until done. Serve over hot cooked rice. Serve with Mango Salsa, and garnish, if desired.

limes, liquid margarita, vegetable oil, fresh cilantro, salt, ground red pepper, tequila, chicken breasts, long grain white rice, spray, cilantro sprig

Taken from www.myrecipes.com/recipe/margarita-marinated-chicken-with-mango-salsa (may not work)