Mexican chicken

4 to 6 whole chicken thighs (or boneless chicken breasts)
1 1/2 cup of ketchup
1 1/2 cup of water
1/4 cup of Worcestershire sauce
dash of Cayenne pepper
1 tbsp of brown sugar
1 tbsp of butter
1 tsp of salt
1 tsp of celery salt
1 tsp of chili powder
5-6 drops of Tabasco sauce
2 tbsp of lemon juice

Preheat over to 325°

Place chicken in a baking dish. Reserve.

In a bowl, mix the rest of the ingredients together. Pour over chicken.

Bake in oven, uncovered, about 2 hours. Serve over rice.