4 chicken leg quarters (or use boneless breasts if you prefer)
1+ liter bottle good quality margarita mixer, non-alcoholic
1 medium onion, cut into rings
1 tsp. garlic, finely minced
salt and pepper to tasteSeason the chicken to your liking with salt and pepper. Place the chicken in a glass casserole
dish and sprinkle some garlic over each piece. Place a few onion slices on each piece of chicken
and place some in the dish. Pour enough margarita mixer over everything to at least halfway cover
the chicken. Cover the dish with foil and refrigerate at least 2 hours, turning the chicken over
once or twice. Grill the chicken on your backyard barbecue or on your stovetop grille, turning
several times. The chicken is done when the insides are no longer pink and the juices run clear when
the pieces are pricked with a fork. I also place the onions in an aluminum foil packet and cook them
on the grill about 10 minutes, then serve smothered over the chicken pieces.
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