Miami Chicken Legs Recipe

ingredients

2 1/2 pounds chicken legs or thighs (wings can also be used)

Marinade and Basting Sauce
1/2 cup tomato ketchup
1/4 cup cider vinegar
3 tablespoons oil
2 tablespoons brown sugar
2 tablespoons Dijon mustard
2 tablespoons lemon juice
1 teaspoon dried basil leaves
1 dash salt
1 dash freshly ground black pepper
2 cloves garlic, minced

directions

Wash and dry chicken.

Prepare marinade-basting sauce by combining all ingredients.

Place chicken in a bowl. Pour marinade over. Marinate at room temperature for at least 1 hour.

Remove from marinade. Use it as basting sauce for chicken.

Place chicken on preheated barbecue grill or broiler. Baste with sauce on all sides.

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.

nutrition data

Nutritional data has not been calculated yet.