Ref: 242
Heading: Mains
Cuisine: Mexican
Food Type: Meat
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep
4 Chicken thigh & leg joints
Marinade
6 tbsp
Tomato ketchup
3 tbsp
Worcestershire sauce
2 tbsp
Honey runny
1 tbsp
Mustard Wholegrain
2 tbsp
Tomato purée
1 tbsp
Chipotle chilli paste
1 Garlic clove grated
Method
Step 1
Make 3 cuts skin side up on each piece of chicken.
Step 2
Mix all marinade ingredients in a bowl large enough to hold the chicken, place chicken in the bowl & coat the chicken with the mixture, the cover & leave as long as possible, 24 hour is best.
Step 3
Heat oven to 200'c, place marinated chicken in a non stick baking dish & cook for 35 to 40 mins, take out chicken every 10 mins or so & brush on extra coat of marinade over the chicken, cook for at least 8 mins after the last coat.
Suggestion & Tips
Serve with Mexican rice & salad, & lime quarters