Mexican Chicken Legs

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1 can (8oz) tomato sauce
1 tbsp. parsley flakes
1 tbsp. sugar
1 tsp. salt
1/2 tsp. chili powder
1/8 tsp. pepper
1/8 tsp. red pepper sauce
6 chicken legs (drumsticks plus thighs)
Grilled Pineapple (below)

Mix all ingredients except chicken legs and pineapple. Place chicken bone side down on grill about 4" from hot coals. Cook about 40 minutes, turning and brushing frequently with tomato mixture. Serve with Grilled Pineapple.

4 servings


Grilled Pineapple

Select a ripe pineapple. Cut off top, but do not pare. Cut pineapple lengthwise into 8 wedges. Place wedges in baking pan, 13x9x2". Drizzle 3 tbsp. honey over fruit. Let stand 1 hour, turning occasionally, so wedges are completely coated with honey.

Place skin side down on grill 3" from medium coals. Cook 15 to 20 minutes or until pineapple is steaming hot. Serve immediately.

4 servings
 
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