Chicken with Asparagus and Peas
tablespoons hoisin sauce
whole chicken legs, about 2-1/2 lb.
bunches small carrots with tops, trimmed, or 12 oz. baby carrots
pound sugar snap peas
ounces asparagus, trimmed and cut in 2-inch lengths
tablespoon small fresh mint leaves
- For sauce, in small bowl stir together the ketchup and hoist sauce; set aside.
- Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. For charcoal grill, place chicken on rack, bone side up, directly over medium coals. Grill, uncovered, 35 to 45 minutes or until no longer pink (180 degrees F), turning once halfway through and brushing with sauce last 10 minutes. (For gas grill, preheat grill. Reduce heat to medium. Place chicken on rack over heat. Cover; grill as above.)
- Meanwhile, for vegetables, in 12-inch skillet cook bacon over medium-low heat until crisp. Drain on paper towels, reserving drippings in skillet. Add carrots to drippings; cook and stir 5 minutes. Add peas and asparagus; cook and stir 6 to 8 minutes or until vegetables are tender. Remove from heat. Crumble bacon. Stir in mint and bacon. Serve with chicken. Makes 4 servings.
Nutrition Facts(Chicken with Asparagus and Peas)
- Per serving:
- 674 kcal cal.,
- 43 g fat
- (13 g sat. fat,
- 8 g polyunsaturated fat,
- 18 g monounsatured fat),
- 198 mg chol.,
- 1056 mg sodium,
- 25 g carb.,
- 5 g fiber,
- 15 g sugar,
- 46 g pro.
- Percent Daily Values are based on a 2,000 calorie diet