Loco Mexican Chicken

Yield: 6 servings (2 drums each)

Preparation Time: 10 min; Cook Time: 1 hour

Ingredients

1 tablespoon white vinegar

2 cloves garlic, miced

1/8 teaspoon salt

1/2 teaspoon dried oregano

1/8 teaspoon cayenne pepper

2 teaspoons green chiles (from the can)

6 ounces (1 can) pineapple juice

2 tablespoons fresh lime juice

1 tablespoon vegetable oil

3 pounds chicken drumsticks (about 12 pieces) or your choice of chicken breasts or thighs

Add To

Directions:

In a one gallon size sealable plastic food bag, add the vinegar, garlic, salt, oregano, cayenne pepper, green chiles, pineapple and lime juice and vegetable oil. Make sure ingredients are fully mixed together. Set aside 1/4 cup to serve with the cooked chicken.

Place chicken in the bag and seal making sure each piece of chicken is coated with marinade. Place in the refrigerator and marinate for up to 12 hours.

Preheat oven to 400 degrees F. Line sheet pan with foil. Add a rack and spray with a good amount of nonstick cooking spray.

Remove chicken from marinade and place on rack. Bake until the chicken is nicely browned and reaches an internal temperature of 165-175 degrees F.

About 10 minutes before the chicken is done, heat the 1/4 cup marinade in a saucepan and serve with the cooked chicken.

Recipe, photo and food styling by Webstop

Please note that some ingredients and brands may not be available in every store.

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