Mexicanchickenlegs Recipes

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

Categories Chicken Breast

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

BAKED CHICKEN LEGS, MEXICAN STYLE

Baked Chicken Legs, Mexican Style image

From the Sunset Potluck Cookbook. I love baked chicken recipes! And I especially like to collect recipes which call for those leg and thigh pieces, because those are always cheaper than most cuts of chicken. The recipe recommends serving with guacamole or a squeeze of lime juice.

Provided by Recipe Junkie

Categories Chicken Thigh & Leg

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 eggs
1/3 cup green chili salsa or 1/3 cup taco sauce
1/4 teaspoon salt
1 1/4 cups fine dry breadcrumbs
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon garlic salt
1/2 teaspoon dry oregano
3 -3 1/2 lbs whole chicken legs-thighs, attached (6-8)
6 tablespoons butter or 6 tablespoons margarine

Steps:

In a shallow bowl, beat eggs, salsa, and salt until blended.
In another shallow bowl, combine bread crumbs, chili powder, cumin, garlic salt and oregano.
Dip chicken into egg mixture and roll in crumb mixture.
Repeat both steps 1 more time.
In a shallow rimmed baking pan, melt butter as oven preheats to 400.
Remove pan from oven.
Add chicken, turn to coat with butter and arrange skin side up.
Bake, uncovered, until meat near thighbone is no longer pink when slashed (40-45 minutes). Transfer chicken to a warm platter.
Insulate to transport hot.

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