MEXICAN CHICKEN LEGS

Mexican Chicken Legs image

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.

Provided by Boomette

Time 2h5m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 -2 lb boneless skinless chicken legs or 1 -2 lb boneless skinless chicken breast
1 cup ketchup
1 cup water
1/4 cup Worcestershire sauce
1 dash cayenne pepper
1 tablespoon brown sugar
1 teaspoon salt (optional)
1 teaspoon celery salt (optional) or 1 teaspoon celery seed
1 teaspoon chili powder
2 tablespoons lemon juice
red chili pepper flakes (optional)

Steps:

Put chicken legs in a baking dish.
Mix all remaining ingredients. Pour the sauce over chicken legs.
Bake, 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.

Nutrition Facts : Calories 224.6, Fat 4.6, SaturatedFat 1.2, Cholesterol 90.8, Sodium 948.4, Carbohydrate 22.7, Fiber 0.5, Sugar 19, Protein 24

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