Shelly's Recipe

MEXICAN CHICKEN

Category: Chicken

3 chicken breasts or legs (the drumstick + thigh attached), fat trimmed
1/4 tsp hot sauce (I used 1/2 tsp and I didn’t think it was too spicy)
1/2 tsp ground black pepper
1/2 tsp kosher salt
1 tsp dried oregano
1 tsp ground mustard
1 tbsp chili powder
1 tbsp Worcestershire sauce
1/4 cup olive oil
Juice of 1 lime
3 cloves garlic, minced

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.

Preheat your oven to 400 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.