1 can (10 ounces) frozen non-alcoholic margarita mix, thawed
3 garlic cloves, minced
4 to 6 boneless skinless chicken breast halves
Salt and pepper
A few limes wedges
Fresh pico de gallo
In a small bowl, combine the margarita mix and garlic. Pour all but about 1/4 cup marinade into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 4 to 8 hours. Cover and refrigerate remaining ¼ cup marinade. Remove chicken from marinade, pat dry and sprinkle chicken with salt and pepper. Grill chicken, covered, over medium heat or broil 4 inches from the heat for 5-7 minutes on each side or until a meat thermometer reads 160°, basting frequently with reserved marinade. Serve with lime wedges and pico de gallo.