Mix Margarita mix, lime juice and garlic in resealable heavy-duty plastic food-storage bag.
Add chicken; seal bag and turn to coat with marinade. Refrigerate, turning bag occasionally, at least 1 hour but no longer than 24 hours. Remove chicken from marinade; reserve marinade.
Heat coals or gas grill. Place chicken, skin sides up, on grill.
Brush with marinade; sprinkle with 1/2 teaspoon of salt. Cover and grill 5 to 6 inches from medium heat 15 minutes; turn chicken. Brush with remaining marinade; sprinkle with remaining 1/2 teaspoon salt.
Cover and grill 20 to 40 minutes longer, turning occasionally,
until juice of chicken is no longer pink when centers of thickest
pieces are cut.
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