Oven Roasted Mexican Chicken
Cook time
Total time
  • 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
  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!
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2010/05/26/oven-roasted-mexican-chicken/