Bettys Budget Friendly Mexican Chicken Legs Recipes

SANTA FE GRILLED CHICKEN LEGS

Santa Fe Grilled Chicken Legs image

Old El Paso® salsa adds a boost to the basting and dipping sauce served with this tasty chicken entrée. It can be on the table in 30 minutes!

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 8

Ingredients

1 can (8 oz) tomato sauce
1/2 cup Old El Paso™ Thick 'n Chunky medium salsa
2 tablespoons packed brown sugar
1 tablespoon cider vinegar
1 teaspoon chili powder
12 chicken legs (about 3 1/2 lb)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Heat gas or charcoal grill. In blender, place tomato sauce, salsa, brown sugar, vinegar and chili powder. Cover; process until smooth. Pour about half of the sauce into small bowl for basting. Pour remaining sauce into another small bowl; set aside for serving.
Sprinkle chicken legs with salt and pepper. Place chicken on grill over medium heat. Cover grill; cook 16 to 20 minutes, turning once, until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Brush chicken legs generously with sauce, turning to coat evenly. Cover grill; cook 1 to 2 minutes longer on each side.
Serve chicken with reserved sauce for dipping.

Nutrition Facts : Calories 550, Carbohydrate 8 g, Cholesterol 210 mg, Fat 1, Fiber 0 g, Protein 59 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 7 g, TransFat 1/2 g

MEXICAN CHICKEN AND RICE

Mexican Chicken and Rice image

Give rice a new twist with Mexican flavors everyone will love.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 6

Number Of Ingredients 13

Ingredients

1 package Old El Paso™ original taco seasoning mix
6 large chicken drumsticks
1 large Beefsteak tomato
1 small Vidalia onion
3 garlic cloves
2 cups long grain uncooked rice
1 can (7 ounces) Old El Paso™ chopped green chiles
1/2 cup frozen corn
1/2 cup frozen peas
2 cups of water
Cilantro, chopped (optional)
Lime, wedges (optional)
Salt to taste

Steps:

Season chicken drumsticks with 1/2 packet of taco seasoning mix.
Sear chicken drumsticks on a medium high heat skillet with just a touch of oil. Once chicken is brown all around, set chicken aside.
On a food processor or blender, blend tomato, onion, and garlic. Add this into a large skillet, over medium high heat and let it cook for a minute or two.
Keep adding the rest of the ingredients to the pan: rice, chiles, corn, peas, and the remainder taco seasoning mix. Stir well and cook for a minute or two. Adjust salt level to taste.
Add water and bring to a boil.
Place chicken on top of the rice.
Cover well, and cook on low for 20-25 minutes until rice has absorbed all of the liquid.
Serve with a generous sprinkle of chopped cilantro and a good squeeze of lime.

Nutrition Facts : Calories 390, Carbohydrate 66 g, Cholesterol 85 mg, Fiber 2 g, Protein 22 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 3 g, TransFat 0 g

MEXICAN CHICKEN LEGS

Mexican Chicken Legs image

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.

Provided by Boomette

Categories Chicken Breast

Time 2h5m

Yield 4-6 serving(s)

Number Of Ingredients 11

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)

Steps:

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

Nutrition Facts : Calories 224.6, Fat 4.6, SaturatedFat 1.2, Cholesterol 90.8, Sodium 948.4, Carbohydrate 22.7, Fiber 0.5, Sugar 19, Protein 24

LEMON-THYME CHICKEN LEGS

Lemon-Thyme Chicken Legs image

Try chicken legs for a tasty change of pace. Grilled and glazed, these make a simple 30-minute main dish.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

1/4 cup honey
1 tablespoon grated lemon peel
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon pepper
8 chicken legs (about 2 1/2 lb)
Lemon wedges

Steps:

Heat gas or charcoal grill. In small bowl, mix honey, lemon peel, lemon juice, 1/2 teaspoon of the salt, the thyme and 1/4 teaspoon of the pepper; set aside.
Sprinkle chicken legs with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place chicken on grill over medium heat. Cover grill; cook 16 to 20 minutes, turning once, until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Brush chicken legs generously with lemon-honey sauce, turning to coat evenly. Cover grill; cook 1 to 2 minutes longer on each side or until glaze is hot and bubbly.
Place chicken on serving platter. Garnish with lemon wedges.

Nutrition Facts : Calories 590, Carbohydrate 18 g, Cholesterol 210 mg, Fat 5 1/2, Fiber 0 g, Protein 59 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 18 g, TransFat 1/2 g

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