Juice and zest of 1 orange
Slosh of tequila
I mixed all the ingredients together in a shallow baking dish, and nestled in 4 chicken thighs to marinade overnight.
Next day, I baked it in a hot oven (180cish) for about 40 minutes until the chicken was cooked. I left all of the marinade in the dish, and about 25 mins in, poured some out as I felt the liquid was stopping the skin browning.
I stripped the chicken off the bone and tossed into a salad of bulgar wheat, parsley, spring onions and the remaining sauce from the bottom of the dish, and ate it in Regent’s park as part of a picnic 🙂
Next time, I’ll increase the amount of orange zest to add a bit more zing. But lovely summery flavours to perk up chicken, and one to play around with again.