Mexican Spiced Chicken (Paleo)
This Mexican spiced chicken came to be because lately, I feel like I keep eating the same meals over and over. Finding time to constantly come up with something new and palatable feels draining at times. I don’t want to buy condiments or spices for something I’ll be making one time. Then I would have to store the remainders, and I so badly want to downsize my kitchen. Every time I move, I have more boxes for all my kitchen stuff than for the rest of my apartment combined.
Additionally, easy recipes tend to require ingredients I choose not to eat when I’m at home. Why when I’m at home? You may already know this about me, but I very much believe in an 80/20 lifestyle. 80% of the time, I eat really healthy things that makes other people cringe but that I absolutely enjoy. Then, when I go out, I’m free to enjoy anything I like, as long as it respects my food sensitivities.
This Mexican spiced chicken worked out well because I got to come up with something new to make using things I already had at home. It’s easy and quick to put together.
Mexican Spiced Chicken
Ingredients
4 chicken legs with backs, skin on, bone in
1 tsp each: cumin, chili powder, paprika, oregano
1/2 tsp garlic powder
To taste: salt, pepper, cayenne pepper
OR use a Mexican spice blend
Directions
Preheat oven to 375F.
Rinse the raw chicken and dry with paper towels. Mix the spices together in a small bowl and spread evenly between the four pieces of chicken.
Cook the chicken for about half an hour or until fully cooked. If you like your chicken extra crispy, broil until the top is brown, but watch it closely. Serve with vegetables for a complete meal. Makes 4 servings.
