Margarita chicken
0
- Prep Time15 min
- Total Time15 min
- Makes12 servings
Ingredients
2 cups margarita mix
2 tbsp olive oil
12 skinless, boneless chicken breasts
1 pinch coarse salt
1 to 2 oranges
1 cup chopped cilantro
1/2 tsp celery or garlic salt, optional
Instructions
In a large bowl, stir margarita mix with oil. Add chicken and stir until coated. Cover and refrigerate at least 2 hours.
To bake, preheat oven to 400F (200C). Line a baking sheet with foil. If using breasts, line two pans. Drain and discard marinade from chicken, then arrange on baking sheets. Lightly sprinkle with salt.
Bake, uncovered, in centre of oven, switching sheets halfway through roasting, until springy when pressed, 30 min. Meanwhile, grate peel from orange into a large bowl. Stir with cilantro and celery salt. Remove roasted chicken to a bowl. If serving right away, toss with cilantro mixture. If not, cover and refrigerate chicken and cilantro separately, up to a day. Coat with cilantro mixture just before serving.
Nutrition (per serving)
Calories 142, Protein 27g, Carbohydrates 1g, Fat 4g, Sodium 46mg.
SHOPPING TIP
Bottles of margarita mix are sold in the drinks aisle of supermarkets. They don't contain alcohol.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.