Easy Spicy Mexican-American Chicken

Too much sauce. We doubled the chicken but only increase everything else by 1.5x.

This was so easy and so tasty!!! I had read the reviews so I went with 1/2 of the cayenne, but in the end I think my husband and I could have handled the whole tablespoon. I had boneless thighs and they were perfect! They covered the entire bottom of my baking pan at the start but during the bake they shrank up and allowed the sauce to get over everything. Served it on top of a nice salad with creamy ranch dressing and it was fantastic. And again….SO EASY!

Is it possible to be bland and spicy at the same time? I used chicken breasts, a sweet and spicy chili sauce as the hot sauce, half Tbl of cayenne as others recommended, and the rest as written. The chicken was moist, and we could taste the heat, so I’m glad I cut back on the cayenne. I added some salt on the plate and that helped. Not sure that I’ll make this one again.

This is easy & delicious! I did adjust cayenne down to 1tsp for my tastes, still plenty hot for me. I used my instant pot to cook & it made the chicken tender & seasoned all thru meat. Paired it with saffron rice.

I adjusted this just a little. I used Chili Sauce as my base and then added other types of hot sauces such as Sriracha, Tapatio, and Tabasco to add up to the 1/2 cup of hot sauce. It was the perfect sweet followed by a nice hot kick!

My family likes spicy, but not a lot of heat. So I used 1/2 the amount of hot sauce, only @1tsp of cayenne and added an additional 1tsp of brown sugar, and also 1tsp of apple cider vinegar. Baked 20 minutes covered, 35 minutes uncovered and lowered the heat to 275 and cooked covered. The sauce didn’t thicken but it had just enough heat and was ever so juicy. This was a really quick and easy dish to fix. Will definitely make again.

Yummy!

It was tasty although quiet spicy. I will make it again but put more brown sugar and less cayenne pepper.

I was so impressed by how tender this chicken turned out!!! It was really delicious!

So simple. So tasty. Winner winner chicken dinner.

This was delicious and super easy with a few modifications. I used chicken drumsticks instead of chicken thighs. I only did a teaspoon of the cayenne pepper because I used a mix of spicy taco sauce and hot sauce, and I doubled the brown sugar to balance out the heat. I didn’t have paprika and didn’t miss it. I put the chicken drumsticks in a ziplock bag and poured the sauce mixture over them and shook it well – if I plan ahead next time I will marinate it for at least a few hours. I cooked it for closer to an hour and broiled it at the end to crisp the skin up a bit. The chicken was VERY flavorful and juicy, served with rice and black beans. Will definitely make this again!

My wife and I both enjoyed this spicy dish; we like spice. I substituted chicken breast, about 2 lbs because it was on sale, and doubled the sauce. We used the left overs for chicken fajitas later in the week.

Very easy and very flavorful.

I have made this twice. I use Valentina hot sauce which I recommend, the only modification I make is I double the brown sugar. I use boneless skinless thighs, usually six to a pack. I bake them 20 minutes covered then 10 uncovered at 400. This dish is absolutely delicious, I like to serve it with Knorr dirty rice or taco rice. Excellent dish all the way around, thank you for submitting it

Absolutely delicious. I was at first skeptical about the recipe but not anymore. I was nervous about it being to spicy so I used red pepper instead of cayenne. I also squeezed a little fresh lime over the chicken. So so good. Served it with the Mexican bean salad found on this site and roasted baby red potatoes? with lime and garlic. YUM

I made this exactly as written with the Valentino hot sauce. I love spicy food but this was a little overwhelming. I would reduce the heat a little.

I wanted hot wings, and I used this recipe. I marinated the wings. I cooked them on low on the BBQ for ~45 minutes, turning often. Early in the cooking, I brushed some more of the marinade onto the meat. (don’t do this at the end, you don’t want uncooked marinate on your meat) They turned out tasty!

Wow! Spicy and amazingly tasty! I could not find the Valentina sauce in Canada, so I used La Costeña Taquera Sauce instead. I also replaced the brown sugar with coconut sugar. I served the chicken with plain rice and fresh avocado slices. This meal tasted great and very fresh, but it was much spicier than I anticipated. My husband loved it, but I think we would both prefer a slightly less fiery meal, so I will aim to add less cayenne next time. Thank you for sharing this recipe.

Wow! My family loved this chicken. My son loves spicy food and asked me to please make it again. It is like Nashville chicken only much easier to make.

This is a very easy and tasty chicken dish. I made it exactly as listed but my husband, who loves spicy food, thought there was a little too much heat. I will make this again and maybe cut back on the cayenne pepper and increase the brown sugar slightly. Also, I’m going to follow some of the suggestions to get the sauce to thicken up plus increase the baking time. My chicken was still raw close to the bone with only the 40 minutes listed. But overall this is a delicious recipe.

Tasty but the reason for my so-so rating is probably because I used the ‘extremely hot’ Valentina sauce. I love hot but that was too much… next time I’ll use the ‘not extremely hot’ sauce lol