- 1 1/2 cups [375 mL] non-alcoholic 'margarita' mix
- 4 cloves garlic, minced
- 4 teaspoons [20 mL] lemon juice
- 2 teaspoons [10 mL] sage
- 3 drops Tabasco sauce
- 3 [4-ounce / 113-g each] chicken whites
- Salt and black pepper, to taste
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- For the marinade, well mix together 'margarita' mix, minced garlic, lemon juice, sage and Tabasc sauce into a medium bowl.
- Reserve 1/2 cup [125 mL] of the marinade, refrigerated until ready to use.
- Add chicken whites to remaining marinade.
- Cover bowl and leave to marinated for quite a few hours, turning chicken whites from time to time.
- Prepare barbecue for direct cooking and preheat barbecue to medium intensity.
- Drain chicken whites; throw away marinade.
- Grill chicken whites onto hot barbecue rack for approximately 30 minutes brushing often with reserved marinade and turning chicken whites after 15 minutes, until juices run clear.
- Salt, pepper, and serve.
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