Leann Rimes's Cabo Chicken And Sangria Recipe

ingredients

Chicken
2 cups fresh lime juice
1 cup olive oil
4 cloves garlic, minced
2 teaspoons crushed red pepper flakes
2 teaspoons salt
8 boneless, skinless chicken breast halves

Sangria
2 cups apple juice
1/2 cup sugar
1/2 cup mint leaves
3 cinnamon sticks
2 bottles (750 ml size) dry white wine
2 ripe peaches, pitted and sliced
2 ripe pears, cored and sliced
2 oranges, sliced
1 lemon, sliced
2 bottles (750 ml size) chilled sparkling apple cider
fresh mint sprigs for garnish

directions

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.

nutrition data

547 calories, 4 grams fat, 71 grams carbohydrates, 30 grams protein per serving.

reviews & comments

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