Cabo Chicken & Sangria (LeAnn Rimes)

InStyle brings us another recipe, this time from country crooner LeAnn Rimes. The chicken recipe was whipped up by her husband while they were on vacay in Cabo - and the Sangria, a hand-me-down recipe from a friend, is the perfect summer accompaniments.

Cabo Chicken - Serves 8

INGREDIENTS:

• 2 cups fresh lime juice
  
• 1 cup olive oil
  
• 4 large cloves garlic, minced
  
• 2 tsp. crushed red pepper flakes
  
• 2 tsp. salt
  
• 8 boneless, skinless chicken breast halves (about 6 oz. each)

INSTRUCTIONS:
In a 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, 7-8 minutes per side or until an instant read thermometer registers 170F.

Sangria - Serves 8

INGREDIENTS:

• 2 cups apple juice
  
• 1/2 cup sugar
  
• 1/2 cup mint leaves
  
• 3 cinnamon sticks
  
• 2 bottles dry white wine (750ml ea)
  
• 2 ripe peaches, pitted and sliced
  
• 2 oranges, sliced
  
• 1 lemon, sliced
  
• 2 bottles chilled sparkling apple cider (750 ml ea.)
  
• Mint sprigs for garnish

INSTRUCTIONS:
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 a 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.