Santa Fe Grilled Chicken Legs

Santa Fe Grilled Chicken Legs

Old El Paso® salsa adds a boost to the basting and dipping sauce served with this tasty chicken entrée. It can be on the table in 30 minutes!

Prep Time

30

Minutes

Total Time

30

Minutes

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
  1. 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.
  2. 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.
  3. Serve chicken with reserved sauce for dipping.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
If you prefer a spicier sauce, add 1/2 teaspoon red pepper sauce, or to taste, to the tomato-salsa sauce.
This sauce would also be good on hot cooked appetizer meatballs or on grilled chicken wings. Season wings with salt and pepper. Grill 9 to 11 minutes, turning once, until chicken is no longer pink, brushing with sauce and turning frequently during last 1 to 2 minutes of grilling.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 550
    • (Calories from Fat 280),
  • Total Fat 31g
    • (Saturated Fat 9g,
    • Trans Fat 1/2g),
  • Cholesterol 210mg;
  • Sodium 750mg;
  • Total Carbohydrate 8g
    • (Dietary Fiber 0g,
    • Sugars 7g),
  • Protein 59g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 8 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.