• Pull out and measure the ingredients.
  

Marinade

• To create the marinade, combine all marinade ingredients (except the chicken) in a blender or food processor.
  
• Add Margarita mix, olive oil and lime juice.
  
• Add garlic cloves.
  
• Add green onions.
  
• Whole or cut in half is fine.
  
• Add salt, peppercorns, sugar and red pepper flakes.
  
• Blend the marinade until all of the peppercorns and large ingredients have been blended.
  
• Place chicken in an airtight container or resealable bag, pour marinade over the top and mix until the chicken is coated.
  
• Marinate chicken in the refrigerator for at least 12-24 hours.
• Take the chicken out of the fridge 20-30 minutes before grilling, so that it's room temperature.

Glaze

• Over medium-high heat, add Margarita mix and lime juice to a small saucepan.
  
• Add salt, pepper and garlic powder. Add a mixture of blended cornstarch and water.
  
• Heat until it thickens. Remove the glaze from the heat and set aside until needed.
  
• Oil grill grates and heat the grill on high. Once hot, carefully place the chicken on the grill, then turn all the burners down to medium heat.
  
• Cook the chicken for a few minutes then flip over. When you flip it over, brush chicken with glaze using a long basting brush.
  
• Continue this process of flipping and glazing until the chicken has reached an internal temperature of 165 degrees.
  
• Remove from the grill and let rest for 5 minutes before serving.
  
• Enjoy every bite!