Margarita chicken

This article has not been rated yet.


15 min


12 servings

* PLUS Refrigeration Time: 120 minutes, Baking Time: 30 minutes


  • 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


  • 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
  • 27 g,
  • Carbohydrates
  • 1 g,
  • Fat
  • 4 g,
  • Sodium
  • 46 mg.


Bottles of margarita mix are sold in the drinks aisle of supermarkets. They don’t contain alcohol.