Margarita Chicken

• 6 boneless skinless chicken breasts
• margarita mix
• 14 cup mayonnaise
• 14 cup sour cream
• 1 tablespoon milk
• 1 teaspoon minced jalapeno
• 2 teaspoons minced onions
• 14 teaspoon hot sauce
• 18 teaspoon cumin
• 18 teaspoon chili powder
• 1 12 teaspoons white vinegar
• 18 teaspoon cayenne pepper
• 14 teaspoon dried parsley
• 12 cup diced red onion
• 1 12 cups diced tomatoes
• 14 cup minced fresh cilantro
• 2 tablespoons margarita mix
• 1 diced jalapeno
• shredded colby-monterey jack cheese

1. Marinate chicken and make sauce and pico de gallo ahead of time.
2. Pound chicken breasts to tenderize.
3. sprinkle with a little garlic powder, salt and pepper.
4. Put in zip lock bag with 2 cups margarita mixer.
5. Marinate 4-6 hours.
6. Combine mayonnaise, sour cream, milk, minced jalapenos, onion, hot sauce, cumin, chili powder, vinegar,pepper and parsley.
7. Refrigerate until ready to use.
8. Combine remaining ingredients to make pico de gallo (except cheese).
9. Refrigerate until ready to use.
10. Grill chicken breasts on hot grill 5-7 minutes per side or until done (not dry!).
11. Place chicken in baking dish.
12. Top with sauce and shredded colby jack cheese.
13. Broil to melt cheese.
14. Serve with Pico de gallo.

chicken breasts, margarita mix, mayonnaise, sour cream, milk, jalapeno, onions, hot sauce, cumin, chili powder, white vinegar, cayenne pepper, parsley, red onion, tomatoes, fresh cilantro, margarita mix, jalapeno, colbymonterey

Taken from www.food.com/recipe/margarita-chicken-160515 (may not work)