Oven Roasted Mexican Chicken

One thing that I miss about Arizona is being able to grill! We live on the top level of our apartment building, so we don’t have anywhere to store a grill. There’s nothing like being able to grill in the summer; it keeps your house cool, it allows you to enjoy some sunshine and fresh air, and it makes clean-up a breeze! If you’ve got a grill, use it, you never know when it’ll be ripped away from you! I can’t wait until we can move to a building where we might be able to have a grill. A girl can dream, right?

So, here I am, grill-less and deeply saddened. That’s not going to stop me from making my favorite summer staples, though, like corn and simply marinated chicken. As long as I wait until it’s starting to get dark, my apartment doesn’t get too warm while I have the oven on, especially if it’s only on for 30 minutes or so, which is the case with this chicken. I made a quick and delicious marinade of lime juice, chili powder, ground mustard, Worcestershire sauce, oregano, hot sauce, garlic, salt, pepper, and olive oil, marinated my chicken for an hour, baked it until the skin was lightly crispy and golden, and in no time I had a zesty Mexican chicken that Kramer and I happily ate along with some sweet summer corn. The chicken was wonderfully moist and the skin was so flavorful and well roasted! I especially liked the little bit of heat that the hot sauce gave to the chicken, as well as the acidity of the lime juice and the bold flavor of the Worcestershire sauce. Worcestershire sauce goes surprisingly well with Mexican inspired dishes, just so you know. I use it for far more than just dishes with red meat. It adds a depth of flavor that no other sauce can really provide, as well as just a bit of sweetness, surprisingly enough, which the lime juice really brings out in the sauce. This Mexican chicken is truly bursting with flavor and I hope you’ll give it a try the next time you need a quick, family friendly meal. Kramer even went back for seconds, and that says something!


Oven Roasted Mexican Chicken
The simple ingredients.

Oven Roasted Mexican Chicken
Combine your marinade ingredients in a sealable bag and add the chicken. Make sure that the chicken is completely covered in the marinade and allow to sit in the fridge for at least 1 hour and up to 24 hours.

Oven Roasted Mexican Chicken
Bake on a wire rack placed on a cookie sheet at 400 degrees F for 30-40 minutes, until cooked through.

Oven Roasted Mexican Chicken
Serve with some nice summer veggies (like sweet corn) and enjoy!

Oven Roasted Mexican Chicken
Cook time: 
Total time: 
 
Ingredients
  • 3 chicken breasts or legs (the drumstick + thigh attached), fat trimmed
  • ¼ teaspoon hot sauce (I used ½ teaspoon and I didn't think it was too spicy)
  • ½ teaspoon ground black pepper
  • ½ teaspoon kosher salt
  • 1 teaspoon dried oregano
  • 1 teaspoon ground mustard
  • 1 tablespoon chili powder
  • 1 tablespoon Worcestershire sauce
  • ¼ cup olive oil
  • juice of 1 lime
  • 3 cloves garlic, minced
Instructions
  1. Combine all of the ingredients, except the chicken, in a small bowl and whisk together. Place the chicken in a sealable container or bag, then pour the marinade over the chicken. Allow to sit in the fridge for at least 1 hour or up to 24 hours.
  2. Preheat your oven to 400 degrees F and place the chicken on a wire rack over a baking sheet (preferably covered in tin foil to prevent the juices from burning to your baking sheet). Bake for 30-40 minutes, until cooked through and the juices of the chicken run clear. Cover with foil and allow to rest for 5 minutes before serving with some fresh summer veggies.
  3. *My suggestion is to serve this with vegetables, which you can easily roast along with the chicken by creating a pouch out of tinfoil and placing cleaned veggies into the pouch with a bit of salt, pepper, and olive oil or butter. I did that with the corn and cooked it for the same time that I cooked the chicken. This can also easily be grilled, but I don't have a grill so I am forced to bake my summer meals in the oven!

 

41 Responses

  1. Rhiannon says:

    I’m going to try this but I never have good luck with bone-in chicken!

  2. Memoria says:

    Aww, my bottom lip popped out in a pout when you mentioned your lack of a grill. Even without a grill, though, this chicken looks amazing. Goodness!! I keep forgetting you have moved haha. You’re still in Arizona in my head :).

  3. Tina says:

    This sounds so delicious! We love to grill , but that’s my husbands job . He is great at grilling!! Sorry you cann’t grill where you live ,hey , maybe someone will invite you to their place & you can grill some yummy chicken for them!

    • Sydney says:

      Tina: Thanks! We did some grilling at my husband’s aunt’s house a few weeks ago, and we’ll definitely be making it up to her place to utilize her grill!

  4. TabzChewy says:

    I had a tortilla-type thing today for dinner and I thought, “It’s depressing knowing that Sydney from Crepes could make this probably a lot better….”

    This chicken looks wonderful though -drool- I’ve never thought about using Worcestershire sauce for anything besides steak, so the recipe kind of surprised me. But then I realized it wasn’t very much, so it probably ends a nice subtle flavor.

    Will hopefully be trying this soon! I heard it’s been 90 something degrees in NYC these past few days…maybe it isn’t anything to you as a former Arizona resident, but be careful~ :)

    • Sydney says:

      TabzChewy: It is so so so so so so so so so hot here! I’m dying! The heat plus the humidity is definitely making for some interesting hair, too, haha. It’s supposed to storm today so hopefully that will help with the heat!

  5. Dana says:

    Sydney, your photos always look so fabulous, you always seem to have the perfect light! The chicken looks so good.

  6. Liz says:

    Hi, it’s Liz again, Bill’s sister… Anyway, years ago when my hubby and I were first married, we lived in a small apartment in Brooklyn, and we had no way to grill outside either. We bought a really cool grill for the stove top, but it was electic, and worked so well. And as you probably already know, there are stove top grill pans you can use. Love your website…..keep cooking :)

    • Sydney says:

      Liz: I thought about doing that but we have pretty terrible ventilation in our apartment and I’m afraid that the smoke from a stove-top grill would be really overwhelming. Kramer tried it once in Arizona and my couch smelled like smoke for weeks; he did try to make burgers, though, so maybe something less fatty wouldn’t make such a smoke disaster!

  7. Caroline G says:

    Ooh – that looks so yummy that I am going to cook it tonight for tea! I thought I might pair it with your Adobo rice – what do you think?

  8. Jen says:

    Maybe you can rig something up to hang out a window? Looks great though!

    • Sydney says:

      Jen: That’d be quite a spectacle for my neighbors, haha! We’re thinking about getting one of those tiny grills to use on our roof but still be able to bring it back inside our apartment. We’ll see.

  9. Jackie says:

    I made the chicken for dinner today. Very tasty. Served it with three bean salad and avocado.

    Made your peanut butter cupcakes for dessert and they are beyond delicious (even without the cookie addition). Hands down one of the best and easiest recipes I have ever made. I followed your recipe exactly and the batter made 24 regular sized cupcakes but I’m not complaining.

    Thanks for all your efforts and the inspiration you give.

    • Sydney says:

      Jackie: Three bean salad and avocado sounds absolutely delicious! Thanks for letting me know how many regular cupcakes the other recipe made; I was just guessing and apparently I was way off!

  10. Oh. My. I’m going to have to try that. It looks amay-zing. Y’know, I don’t think I’ve ever had chicken like that ever. Looks like I’m missing out.

    Thanks for another great post. MC

  11. Jenn says:

    I made this the other night. The only thing I changed was adding cumin, but that’s because I love cumin and add it to everything I can. It was a hit! Two teenage boys consumed most of it, and are asking when I’ll make it again.

    We’re going on vacation in a week and this recipe is going with us.

  12. Juliana says:

    Sydney, this chicken sure looks so tasty, full of flavor…great pictures!

  13. Deanna says:

    Oh this is so much better than my last grilled chicken. I brined it, but it got cooked before I could tell the person cooking to rinse the chicken. It was juicy, but borderline inedible.

  14. This looks delicious, and I luckily have a grill, so I am definitely going to try this one soon!

  15. Courtney says:

    I feel you! I, as well, have no grill! It’s terrible! But that does look quite yummy :)

  16. Kim says:

    I made this a few weeks ago and it was great on my vegan chik’n strips and on my carnivorous male roommates regular chicken breasts. It was so good in fact that I made it again tonight which got me to thinking – could this be made in “bulk”? Could I mix up three or four servings and jar or bottle it and have it keep for a few weeks in the fridge/cooler without it going bad? The only thing I’d be worried about is the garlic. But perhaps I could make it without the garlic and just mince that right before marinating? Or I suppose I could substitute in garlic powder/salt but fresh is so much better.. hmm. Something to chew on.

    • Sydney says:

      Kim: I would be worried about the lime juice and the garlic, as well as the olive oil just sitting there with the other ingredients. I would recommend just mixing together the dried ingredients and keeping them in the cupboard and adding the wet ingredients when you need them. I’m glad that you enjoyed the recipe so much!

  17. Chelsea says:

    I love this recipe so much! It’s become a staple for dinners :) Here’s my adaptation! Thank you so much for sharing!
    http://ducksoven.blogspot.com/2010/10/oven-roasted-mexican-chicken-and-spicy.html

  18. Sonya says:

    I’ve had this recipe bookmarked for the longest time! I finally made it tonight and it was a big winner with us! I used a whole chicken instead and it worked just fine :) Im going to use this recipe again during the summer and place the chicken on the grill :) Thank you for a fantastic recipe!!

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  21. Jessica says:

    Excellent – pulled the skin off breasts and thighs, marinated overnight, and voila! tasty, moist chicken! Great with salad, beans and hominy, fresh salsa.

  22. Mrs. Smith says:

    I’ve had this bookmarked for a long time. I’m so glad you didn’t take it down because I made it tonight. I loved it, so did my almost-two-year-old daughter, and my husband gave it 4 out of 5 stars. My daughter gave this incredulous little laugh when she first tasted it, then started shoveling it in her mouth as fast as she could. Success!
    I used .5 tsp sriracha, 1 tsp salt, added .25 tsp cumin, left out the lime juice because I didn’t have any, & made it into a wet rub by reducing the oil to only 1 TBS. I couldn’t detect any heat/spiciness but I really like hot stuff.
    Thank you so much for the recipe!

    By the way, you wouldn’t happen to still have the recipes (or the sources) for your Vietnamese Caramelized Pork and the spicy rub you used for your Spice Rubbed Steak post? We loved both of those but I never thought to write them down and now the URLs just give an error page. Thanks!

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