Directions

1. In a large resealable plastic bag combine olive oil, margarita mix, soy sauce and chicken seasoning. Season chicken with salt and pepper to taste. Add to plastic bag. Seal bag and turn to coat. Refrigerate at least 8 hours, turning occasionally.
2. Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). Remove chicken from marinade; discard marinade. Squeeze 2 of the lime quarters over chicken, then place chicken on grill rack. Grill 12 to 15 minutes or until chicken is no longer pink (165°F), turning once. Transfer to a serving platter; squeeze remaining lime quarters over chicken. Cover with foil and let stand 5 minutes.
3. Meanwhile, for sauce, in a small saucepan stir together milk and soup over medium heat just until heated through. Spoon sauce over chicken, and sprinkle with cheese. Serve immediately.