Tequila-Lime Chicken

Tequila-Lime Chicken
from Freezer Meal Swap

6 lbs boneless, skinless chicken half-breasts
3/4 cup soy sauce
1/2 cup margarita mix
3 Tbsp tequila
3 Tbsp lime juice
1 Tbsp dry mustard
3 tsp minced garlic

Rinse and trim chicken as desired. Divide chicken evenly among the freezer bags. Combine soy sauce, margarita mix, tequila, lime juice and mustard in a medium bowl. Divide marinade evenly over the chicken. Into each bag measure 1 tsp minced garlic. Seal and freeze.

To cook:
Completely thaw one entree in the refrigerator overnight.

For outdoor cooking:
Prepare a medium-low fire in a gas or charcoal grill. Cook chicken, turning every 5 minutes and basting frequently with the marinade, for 30 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reads 170. Do not baste chicken during last 5 minutes of grilling. Discard remaining marinade.

For indoor cooking:
Slice each breast in half horizontally, so that no piece is more than 1 inch thick. Arrange the chickens slices on a greased broiler pan. Broil chicken 5 inches from the broiler, turning frequently and basting, for 15 to 20 minutes, or until an instant-read thermometer inserted into thickest part of the chicken reads 170. Do not baste chicken during last 5 minutes of grilling. Discard remaining marinade.