Mexican Chicken Legs

5.0(10)

It can be any pieces of chicken. I tried it with boneless chicken breasts. You may adapt the cooking time. To make it low-sodium you may omit the salt and celery salt. Maybe celery seeds would be great.

by Boomette·published 2008-01-08

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Chicken Breast

Servings

(4–6)

Total time

2h 5m

prep 5 min

Calories / serving

225 kcal

Ingredients (11)

serves

1 -2 lb boneless skinless chicken legs or 1 -2 lb boneless skinless chicken breastchicken
1 cup ketchupketchup
1 cup waterwater
1/4 cup Worcestershire sauceworcestershire
1 dash cayenne pepperpepper
1 tablespoon brown sugarbrown-sugar
1 teaspoon salt (optional)salt
1 teaspoon celery salt (optional) or 1 teaspoon celery seedcelery
1 teaspoon chili powderchili-powder
2 tablespoons lemon juicelemon-juice
red chili pepper flakes (optional)

Instructions (3 steps)

01Put chicken legs in a baking dish.
02Mix all remaining ingredients. Pour the sauce over chicken legs.
03Bake, uncovered, in a preheated oven of 325 F for about 2 hours. If you use boneless chicken breasts, it may be less than 2 hours. I don't remember. Baste a few times with the sauce.

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