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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!

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 (3) 2 Reviews
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  • Prep Time 30 min
  • Total Time 30 min
  • Servings 6

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
550
(
Calories from Fat
280),
% Daily Value
Total Fat
31g
31%
(Saturated Fat
9g,
9%
Trans Fat
1/2g
1/2%
),
Cholesterol
210mg
210%;
Sodium
750mg
750%;
Total Carbohydrate
8g
8%
(Dietary Fiber
0g
0%
  Sugars
7g
7%
),
Protein
59g
59%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
2%;
Calcium
4%;
Iron
20%;
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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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