Margarita Chicken

1 can (10 ounces) frozen non-alcoholic margarita mix, thawed (I used Bacardi)
3 tablespoons lime juice
3 garlic cloves, minced
5 boneless skinless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon pepper
In a small bowl, combine the margarita mix, lime juice and garlic. Pour 1 1/4 cup marinade into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 4 hours. Rotate half way through marinating. Cover and refrigerate remaining marinade.
Drain and discard marinade. Sprinkle chicken with salt and pepper. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 160°, basting frequently with reserved marinade. Yield: 5 servings.