Photo by Leslie Limón

Pollo a la Valentina (Chicken Drumsticks in Valentina Hot Sauce)

Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 6 servings

Kick off your Super Bowl viewing party with this sticky, sweet Pollo a la Valentina. In my playbook, when it comes to game-day eats, the spicier the better. This roast chicken and potatoes gets plenty of heat from Valentina hot sauce, which is a staple in Mexican kitchens. To give the chicken a glossy finish, add a sweet and spicy glaze made with honey and a splash or two more of hot sauce. Even if you have no plans to watch the big game, this Valentina-roasted chicken will be score big at the dinner table.


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  1. Preheat oven to 425°F.
  2. Line a large baking pan with aluminum foil. Generously spray baking pan with cooking spray.
  3. Combine the chicken, potatoes, and onion slices in a large bowl. Pour Valentina hot sauce over chicken and vegetables; season generously with salt and black pepper. Toss chicken, potatoes, and onion to coat completely.
  4. Arrange chicken and vegetables on baking pan. Bake at 425°F for 30 to 35 minutes or until completely cooked.
  5. For the glaze: Stir together honey and 2 tablespoons of Valentina hot sauce. Brush glaze over cooked chicken and potatoes. Return to oven and let bake for 8 to 10 minutes. Remove from oven. Enjoy!

Chef Notes

For a super spicy chicken, use the black label Valentina hot sauce.

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