Best Mexican Chicken Legs Recipes
BAKED CHICKEN LEGS, MEXICAN STYLE
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
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.
MEXICAN CHICKEN LEGS
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
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
BETTY'S BUDGET FRIENDLY MEXICAN CHICKEN LEGS
This is a cheap and cheerful large family sized meal, baked in the one pan. Chicken legs can be swapped for thighs (bone in). A mild Mexican dish perfect for children, heat can be increased by using medium or hot salsa and extra chili powder. Serve as is with sour cream and corn chips or jazz it up with guacamole and a simple...
Provided by Betty Bramanis
Categories Casseroles
Time 1h40m
Number Of Ingredients 15
Steps:
- 1. Pre-heat oven to 375oF/180oC and find a LARGE baking dish - I use a large ceramic lasagna style dish.
- 2. Place the chicken legs in the tray, pour over the herbs and spices and use your hands (I use disposable kitchen gloves due to the chili powder) to get the spices all over the chicken.
- 3. Add everything else EXCEPT for the rice, beans, corn and cilantro (coriander). Ensure each chicken leg is not covering another. They all need their own space to cook. Cover the dish with foil and place in the prepared oven. Bake for 1 hour.
- 4. Remove the foil - carefully (steam burns). Turn each chicken leg. Add in the rice, beans and corn. Stir well ensuring the rice is all "under cover" by the juices. Cover again.
- 5. Return to the oven and bake for a further 30-35 minutes or until the rice is cooked. Sprinkle with cilantro (coriander), give a stir and serve.
MEXICAN CHICKEN LEGS
Here's another recipe from my Betty Crocker recipe file box that I got in the '70s. Some of the ingredients and techniques, on some of these old recipes seem a little antiquated today, but many can be updated for todays palate, and available ingredients. I'm writing this recipe exactly as written, but.you can adjust to personal taste. Also the original recipe says it serves 4, yet it calls for 6 legs with thighs attached? I'd say it serves 6.
Provided by arroz241_11561377
Categories Chicken
Time 1h
Yield 6 legs, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients, except chicken and pineapple.
- Place chicken, bone side down, about 4 inches from hot coals.
- Cook about 40 minutes, turning and brushing frequently with tomato mixture. Serve with grilled pineapple.
- Grilled Pineapple:.
- Select ripe pineapple. Cut off top, but do not pare.(peel). Cut pineapple lengthwise into 8 wedges. Place wedges in 13x9x2 inch dish. Drizzel 3 tblsp honey over fruit, and let stand 1 hour, turning occasionally. Place skin side down on grill about 3 inches from medium coals, and cook 15-20 minutes, or until pineaple is steaming. Serve as a side with chicken.
- Note: You could sub pineapple slices for the fresh wedges, just adjust the grilling time. I believe the parsley is for fresh, but if you don't have it, you can sub 1- 2 tsp dried.
Nutrition Facts : Calories 657.7, Fat 30.8, SaturatedFat 8.6, Cholesterol 207.9, Sodium 1092.9, Carbohydrate 49.3, Fiber 4.3, Sugar 40.9, Protein 47.6
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