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.

• Ready In: 2 hrs 5 mins
• Serves: 4-6

Ingredients

• 1 -2  lb  boneless skinless chicken legs or 1 -2  lb boneless skinless chicken breast
• 1  cup ketchup
• 1  cup water
• 1⁄4 cup Worcestershire sauce
• 1  dash cayenne pepper
• 1  tablespoon brown sugar
• 1  teaspoon salt (optional)
• 1  teaspoon  celery salt (optional) or 1  teaspoon celery seed
• 1  teaspoon chili powder
• 2  tablespoons lemon juice
•  red chili pepper flakes (optional)

Directions

1. Put chicken legs in a baking dish.
2. Mix all remaining ingredients. Pour the sauce over chicken legs.
3. 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.