posted by Ann Sanders 04-28-103 8:30 AM
Margarita Chicken with Melon Salsa
(Betty Crocker)
1/2 cup liquid nonalcoholic margarita mix
3 tbl. lime juice
1 clove garlic, chopped
3 - 3 1/2 pound cut up fryer
1 teaspoon coarse salt
Mix margarita mix, lime juice and garlic in resealable storage bag. Add chicken; seal bag, turn to coat. Refrigerate 1 hour. Remove chicken from marinade; reserve marinade.
Heat coals or gas grill for direct heat. Place chicken skin side up on grill. Brush with remaining marinade; sprinkle with 1/2 teaspoon salt. Cover and grill 15 minutes. Turn chicken brush with remaining marinade and sprinkle with remaining 1/2 teaspoon salt. Cover and cook 20- 40 minutes. Turning occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. 6 Servings. Serve with melon salsa.
Melon Salsa:
2 tablespoons (packed) golden brown sugar
3 cups chopped seeded watermelon
1 cup chopped seeded honeydew melon
1 cup seeded chopped cantaloupe
1 medium cucumber, peeled, seeded, chopped
1/2 cup chopped red onion
1/4 cup chopped fresh mint
2 tablespoons finely chopped crystallized ginger
2 tablespoons minced seeded jalapeno
3 cups tangerine juice
1/2 cup lime juice
1/2 cup maple syrup
2 tablespoons red pepper flakes
1/4 cup olive oil
Salt
Combine tangerine juice, lime juice, maple syrup, and red pepper flakes in a saucepan. Reduce by half. Cool. Add 1/4 cup olive oil and season with salt, and set aside
In a bowl, combine honeydew, cantaloupe, and onions, mint. Add watermelon and all remaining ingredients; toss gently. Season with salt and pepper. (Can be prepared 2 hours ahead. Cover and chill.)