Oven-Roasted Mexican Chicken

I don’t really have much to say about this one, partly because it was a while ago, and partly because I got 4 hours of sleep last night thanks to the worst drive home ever – an hour and a half drive turned into a 4-hour ordeal involving both getting pulled over AND a major-league flat tire, compounded by the tow truck that AAA called for us not showing up, so they had to send their own… an hour and a half later. Matt dealt with the tire situation today, and I did all our regular weekend stuff like grocery and laundry. So I don’t really have month-old chicken (not like that, though) on the brain. P.S. it’s also hot here. So all I’m going to do is post the recipe and call it a night, if that’s ok with everyone.

It’s from… errr, crap. It appears I mislabeled it. It is not from where I thought it was from, so I have no idea. I’m sorry, original owner of this recipe! I’m not trying to plagiarize! If you read this, let me know so I can put your link up here.

Oven-Roasted Mexican Chicken

Ingredients
enough chicken for 2 people – I used these little mini chicken breast parts, don’t know what they’re really called, but that’s why they look all wee
1/3 tsp hot sauce
1/3 tsp pepper
1/3 tsp salt
2/3 tsp dried oregano
2/3 tsp mustard
2/3 tbsp chili powder
2/3 tbsp worcestershire sauce
3 tbsp olive oil
juice of half a lime
2 cloves garlic, minced

Method
Whisk all ingredients except the chicken together in a bowl.
Put the chicken in a big ziploc bag and pour the marinade in as well.
Seal it up and smoosh it around until you’ve got everything nicely coated.
Put it in the fridge for anything between 1 and 24 hours.
Preheat the oven to 400 degrees.
Create a little contraption out of a baking sheet and a wire rack (I used the rack from my roasting pan standing on a regular baking sheet lined with tinfoil for easy cleanup) and arrange your chicken on the rack.
Bake for 30 – 40 minutes or until the chicken is done.

Seriously, they’re not just all shriveled up! THEY ARE SUPPOSED TO BE THAT SIZE!

P.S., also, I just baked a tart that was a complete and utter failure. I was going to take it in to our new-office-warming party tomorrow, but I guess they’ll just have to survive without it.

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2 Responses to Oven-Roasted Mexican Chicken

  1. Meg says:

    Gah! Sorry to hear about your ordeal. That sounds positively dreadful.

    But the spice blend for the chicken sounds delightful. I LOVE using tenderloins, so even without your disclaimer, I wouldn’t have thought you’d made shriveled chicken. (Is that another recipe? Ha!) Anyway, tenderloins are great because you can defrost as many as you want really, really quickly and get a perfect amount of meat for however many you are feeding that night. With the frozen chicken breasts, 1 is too little for me and the husband, but 2 is too much. Frequently, the leftovers from that aren’t enough for a lunch of any substance, either. So…yeah….we use the tenderloins because the portion control is much tighter. I’ll defend your chicken choices to all who dare challenge them!!! (I’m feeling very protective today.)

  2. camille says:

    They really are a perfect size, aren’t they? You can just have however many you need. And there’s the leftovers scenario, or you can just freeze the rest without feeling ridiculous for freezing part of a chicken breast, for instance.

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