Miami Chicken Legs
2 to 2 1/2 pounds chicken legs or thighs For Marinade And Basting Sauce: 1/2 cup tomato ketchup 1/4 cup cider vinegar 3 tablespoons oil 2 tablespoons brown sugar 2 tablespoons Dijon style mustard 2 tablespoons lemon juice 1 teaspoon dried basil leaves Dash salt Dash freshly ground pepper 2 cloves garlic, minced Method 1. Wash and dry chicken. 2. Prepare marinade/basting sauce by combining all ingredients. 3. Place chicken in a bowl. 4. Pour marinade over. 5. Marinate at room temperature for at least 1 hour. 6. Remove from marinade. 7. Use it as basting sauce for chicken. 8. Place chicken on preheated barbecue grill or broiler. 9. Baste with sauce on all sides. 10. Grill chicken, basting and turning every 10 minutes, for about 30 minutes, or until chicken is done and juices run clear when pierced with a fork. 11. Makes 4 servings. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
