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* PLUS Refrigeration Time: 120 minutes, Baking Time: 30 minutes
1 to 2
- 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)
- 27 g,
- 1 g,
- 4 g,
- 46 mg.
Bottles of margarita mix are sold in the drinks aisle of supermarkets. They don’t contain alcohol.