In a large non-porous container mix your margarita mix, salt and sugar and stir until completely dissolved.

In a gallon sized zip-top type bag place your chicken breasts, and pour your brine over-top enough to cover.

Seal the bag, and place in a 13x9 backing dish to prevent leaks in your refrigerator. Allow to brine at least 4-6 hours minimum - but not overnight.

After brining, remove the chicken from the brine and place on kitchen paper. Pat dry and grill meat to your desired doneness.

Serve with Black Beans and Rice and Enjoy!