Chili's Margarita Grilled Chicken and Belinda's Mexican Rice

I started with a copycat recipe, added more of my favorite (garlic salt) ingredient, and then made this for my son, as well as for my co-worker, who had just had a baby. Everyone's comment: "Wow! That was really tender, tasty chicken!" (I didn't tell them how incredibly easy it was!) I served it with my Mexican rice (another favorite)and black beans.

• Ready In: 45 mins
• Serves: 4

Ingredients

• For Chicken

• 4  boneless skinless chicken breasts
• 1  cup  margarita mix
• 1⁄4 cup  tequila
• 1  tablespoon  minced garlic
•  garlic salt, to taste
•  pepper, to taste

• For Rice

• 1  cup white rice
• 2  cups chicken broth
• 1⁄4 cup salsa
•  cumin, to taste
•  garlic salt, to taste
• 1  tablespoon  vegetable oil

Directions

1. Marinate chicken in margarita mix, tequila, and garlic in refrigerator for several hours, or overnight. (I soaked it overnight, and it was really flavorful.).
2. Remove chicken from marinade, and sprinkle with garlic salt and pepper.
3. Preheat George Foreman or gas grill. Cook chicken just until cooked through (just until juices run clear-don't overcook, or it won't be as juicy).
4. Serve with Mexican rice and black beans.
5. Mexican Rice:
6. Cook rice in 1 tablespoon oil, until lightly browned.
7. Add chicken broth, salsa, cumin, and garlic salt; cover pan and simmer for about 25 minutes, or until rice is tender.