Ingredients

• 1/4  cup ketchup
• 3  Tbsp. hoisin sauce
• 4  whole chicken legs, about 2-1/2 lb.
• 4  slices bacon
• 2  bunches small carrots with tops, trimmed, or 12 oz. baby carrots
• 3/4  lb. sugar snap peas
• 8  oz. asparagus, trimmed and cut in 2-inch lengths
• 1  Tbsp. small fresh mint leaves

Directions

1. For sauce, in small bowl stir together the ketchup and hoist sauce; set aside.

2. 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°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.)

3. 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.