Mexican Chicken

I made this recipe a lot.  With chicken legs, with boneless skinless chicken breasts.  I always prefer to use a part without skin and without bone.  I took the recipe in Recettes du Quebec a few years ago.

I like how easy it is.  You put the chicken in the dish.  Mix the sauce ingredients and pour on the chicken.  That’s it!

Mexican Chicken
4-6 servings

• 1-2 lb boneless skinless chicken legs or boneless skinless chicken breast
• 1 cup ketchup
• 1 cup water
• 1/4 cup Worcestershire sauce
• 1 dash cayenne pepper (you can use more if you like it spicy a lot)
• 1 tablespoon brown sugar
• 1 teaspoon salt (optional)
• 1 teaspoon celery salt (optional) or celery seed
• 1 teaspoon chili powder (you can use more also)
• 2 tablespoons lemon juice
• red chili pepper flakes (optional) (I like to add a good teaspoon but now with my son I can’t add it)

1. Put chicken legs in a baking dish.
2. Mix all remaining ingredients. Pour the sauce over chicken legs.
3. 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.