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1 (4 ounce) can chopped green chiles, drained
1 (7 ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1 1/2 teaspoons dried ground mustard
1 teaspoon cayenne pepper
3 crushed garlic cloves
1 tablespoon ground cumin
1/2 teaspoon ground cloves
4 pieces chicken, with skin on and bone in, about 2 1/2 to 3 pounds
Preheat oven to 350 degrees F.
In a mixing bowl, combine all ingredients except chicken. Mix well.
Lay out 4 pieces of aluminum foil or parchment paper about double the size of each piece of chicken. Lay chicken on half of each foil piece, skin-side down, and paint with sauce. Turn chicken, skin-side up, and paint with remaining sauce. Wrap each piece of foil or parchment around chicken and fold edges to seal tightly.
Place chicken pieces on a cookie sheet and bake for 55 minutes to 75 minutes for large pieces. Chicken should be fully cooked when juices run clear and no pink remains.
1 (7 ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1 1/2 teaspoons dried ground mustard
1 teaspoon cayenne pepper
3 crushed garlic cloves
1 tablespoon ground cumin
1/2 teaspoon ground cloves
4 pieces chicken, with skin on and bone in, about 2 1/2 to 3 pounds
Preheat oven to 350 degrees F.
In a mixing bowl, combine all ingredients except chicken. Mix well.
Lay out 4 pieces of aluminum foil or parchment paper about double the size of each piece of chicken. Lay chicken on half of each foil piece, skin-side down, and paint with sauce. Turn chicken, skin-side up, and paint with remaining sauce. Wrap each piece of foil or parchment around chicken and fold edges to seal tightly.
Place chicken pieces on a cookie sheet and bake for 55 minutes to 75 minutes for large pieces. Chicken should be fully cooked when juices run clear and no pink remains.