candy

Tailgate Chicken

Category
 1 cup Tomato Puree
 1 cup Cider Vinegar
  cup Dry Mustard
 ¼ cup Dark Brown Sugar, Packed
 ½ cup Water
 1 tbsp GravyMaster®
 ¼ cup Butter
 1 tsp Chili Powder
 Cayenne Pepper
 8 Chicken Legs (Drumstick and Thigh)
1

In a saucepan, combine tomato puree, vinegar, mustard, sugar, water, GravyMaster®, butter, chili powder and Cayenne pepper.
Simmer 20 minutes, stirring frequently.
Remove from heat.
Grill chicken legs 4 to 6 inches from hot glowing coals for 15 minutes, turning frequently.
Brush with sauce and cook 15 to 20 minutes longer, brushing and turning frequently. (Remaining sauce can be frozen and used another time.)
Makes 8 servings.

Ingredients

 1 cup Tomato Puree
 1 cup Cider Vinegar
  cup Dry Mustard
 ¼ cup Dark Brown Sugar, Packed
 ½ cup Water
 1 tbsp GravyMaster®
 ¼ cup Butter
 1 tsp Chili Powder
 Cayenne Pepper
 8 Chicken Legs (Drumstick and Thigh)

Directions

1

In a saucepan, combine tomato puree, vinegar, mustard, sugar, water, GravyMaster®, butter, chili powder and Cayenne pepper.
Simmer 20 minutes, stirring frequently.
Remove from heat.
Grill chicken legs 4 to 6 inches from hot glowing coals for 15 minutes, turning frequently.
Brush with sauce and cook 15 to 20 minutes longer, brushing and turning frequently. (Remaining sauce can be frozen and used another time.)
Makes 8 servings.

Tailgate Chicken
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