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Ref: 242
Heading: Mains
Cuisine: Mexican
Food Type: Meat
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   4 Chicken thigh & leg joints
   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


  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
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