Chicken with Asparagus and Peas

Chicken legs are great for grilling. The heat of the grill sears the outside, keeping the meat moist and tender. Serve with vegetables flavored with bacon and mint to complete this main-dish recipe.

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5 users rated this recipe an average rating of 3.5
Makes:
4 servings
Prep:
25 mins
Grill:
35 mins
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Chicken with Asparagus and Peas

Ingredients
1/4
cup ketchup
3
tablespoons 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
pound sugar snap peas
8
ounces asparagus, trimmed and cut in 2-inch lengths
1
tablespoon 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 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.)
  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.

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
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