• 3 Ratings

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.

Source: Better Homes and Gardens
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Ingredients

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Directions

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

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  • 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.)

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  • 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

674 calories; 43 g total fat; 13 g saturated fat; 8 g polyunsaturated fat; 18 g monounsaturated fat; 198 mg cholesterol; 1056 mg sodium. 895 mg potassium; 25 g carbohydrates; 5 g fiber; 15 g sugar; 46 g protein; 14528 IU vitamin a; 19 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 14 mg niacin equivalents; 1 mg vitamin b6; 60 mcg folate; 1 mcg vitamin b12; 111 mg calcium; 4 mg iron;

Reviews

3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0