Grilled Margarita Chicken Skewers with Spanish Wild Rice

Directions

1. Combine Margarita mix, olive oil, garlic, scallion, chipotle chile powder, ancho chile powder, and 1/2 tsp dried oregano in a plastic baggie. Place whole breast (or breast halves) into baggie and place baggie into a medium bowl, just in case the baggie leaks. Let marinate in the refrigerator for about 30 minutes.
2. While chicken is marinating, cut up veggies and start your rice. Mix rice, chicken stock and remaining spice in small saucepan. Bring to boil, cover then simmer for about 50 minutes.
3. Remove chicken from baggie and save marinade into bowl. You will use this for basting. Be sure and discard any leftover marinade.
4. Cut chicken into 2" pieces and skewer with vegetables. Any pieces that have small ends, just tuck the ends under and secure with skewers. I like to use two skewers, one on each side of the meat and veggies to keep them from rolling around, as they tend to do on a single skewer.
5. Light grill and turn to medium high heat. Place skewers on grill. Cook for about 5 minutes and baste with marinade. Turn. Repeat this twice, or until chicken is done.
6. Remove veggies from grill and rice from pan. Serve with a fresh nectarine or strawberry salad with poppy seed dressing or a nice Tuscan melon!