Leann Rimes's Cabo Chicken And Sangria

For Chicken: In bowl whisk together lime juice, olive oil, garlic, red pepper flakes and salt.

Divide chicken into two resealable plastic bags. Pour half the marinade into each bag. Seal and refrigerate 8 hours or overnight, turning several times.

Heat broiler, setting rack 4" from heat; or prepare a charcoal grill with hot coals, setting rack 4" from coals; or heat a gas grill to high. Remove chicken from marinade; discard marinade.

Place chicken on grill rack. Broil or grill chicken, turning frequently, 6-7 minutes per side or until an instant read thermometer registers 170 degrees F.

For Sangria: Pour apple juice into two ice cube trays. Freeze 4 hours or overnight.

In a small saucepan bring to boil 1 1/4 cups water, sugar, mint, and cinnamon sticks. Reduce heat; simmer for 5 minutes or until sugar has dissolved. Let cool to room temperature. Discard mint and cinnamon sticks.

In large punch bowl combine mint sugar water, fruit and white wine. Cover with plastic wrap and refrigerate overnight.

Before serving add apple ice cubes and sparkling apple cider. Garnish with mint sprigs.