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!
can (8 oz) tomato sauce
cup Old El Paso™ Thick 'n Chunky medium salsa
tablespoons packed brown sugar
tablespoon cider vinegar
teaspoon chili powder
chicken legs (about 3 1/2 lb)
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.