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!!!Santa Fe Grilled Chicken Legs Recipe!!!
Food & Drink
Recipe Makes 6 servings
1 can (8 oz) tomato sauce
1/2 cup Old El Paso® Thick 'n Chunky medium salsa
2 tablespoons packed brown sugar
1 tablespoon cider vinegar
1 teaspoon chili powder
12 chicken legs (about 3 1/2 lb)
1/2 teaspoon salt
1/4 teaspoon pepper
Heat gas or charcoal grill. In blender, place tomato sauce, salsa, brown sugar, vinegar and chili powder. Cover; process until smooth. Pour about half of the sauce into small bowl for basting. Pour remaining sauce into another small bowl; set aside for serving.
Sprinkle chicken legs with salt and pepper. Place chicken on grill over medium heat. Cover grill; cook 16 to 20 minutes, turning once, until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Brush chicken legs generously with sauce, turning to coat evenly. Cover grill; cook 1 to 2 minutes longer on each side.
Serve chicken with reserved sauce for dipping.