Caribbean Chicken

Caribbean Chicken


  • 3 cups classic lime light margarita Jose Cuervo®

  • 1 packet mojitolime marinade 1.06-ounce, McCormick® Grill Mates®

  • 11/2 teaspoons salt divided

  • 4 pounds bone-in skin-on chicken pieces (2 breast halves, 4 drumsticks, 4 thighs)

  • 1/4 cup agave nectar Domino®

  • 1 tablespoon fresh lime juice

  • Grilled Pineapple with Rum (optional)

  • Garnish: lime wedges


  1. In a medium bowl, stir together margarita, mojito-lime marinade, and 1⁄2 teaspoon salt.

  2. Trim excess fat and skin from chicken. Divide chicken pieces between two large heavy-duty zip-top plastic bags. Pour half of margarita mixture in each bag, and seal, turning to coat. Chill chicken for 4 hours, turning occasionally.

  3. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium heat (300° to 350°). Remove chicken from margarita mixture, discarding margarita mixture. Sprinkle chicken with remaining 1 teaspoon salt. In a small bowl, stir together agave nectar and lime juice.

  4. Grill chicken, covered with grill lid, turning occasionally, for 35 to 45 minutes, or until a meat thermometer inserted into thickest part of chicken registers 165°. Brush chicken with agave mixture during the last 2 minutes of grilling. Serve with Grilled Pineapple with Rum, and garnish with lime wedges, if desired.

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