LeAnn Rimes Cabo Chicken and Sangria.

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Award-winning Country music singer LeAnn Rimes shares her recipes for Cabo Chicken and Sangria.

Cabo Chicken — serves 8

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)
In 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 inches from heat; or prepare a charcoal grill with hot coals, setting rack 4 inches 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, 6-7 minutes per side or until an instant read thermometer registers 170 degrees F.
Sangria –serves 8
“The drink comes from my mother’s friend. I adopted the recipe and serve it at every summer gathering,” says Rimes.
2 cups apple juice
½ cup sugar
½ cup mint leaves
3 cinnamon sticks
2 bottles dry white wine (750 ml each)
2 ripe peaches, pitted and sliced
2 ripe pears, cored and sliced
2 oranges, sliced
1 lemon, sliced
2 bottles chilled sparkling apple cider (750 ml each)
Mint sprigs for garnish
Pour apple juice into two ice cube trays. Freeze 4 hours or overnight. In a small saucepan bring to boil 1¼ 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 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