Chili Bbq'D Chicken Legs Recipe
Chili Bbq'D Chicken Legs is a deleicous and highly tempting dish for chicken lovers like me! This delicious and visually appealing Chili Bbq'D Chicken Legs is great for your parties. Try it!
Ingredients
| Chicken legs | 8 Large | |
| 1/3 c. hot salad oil 75 mL | ||
| Onion | 1 Medium, diced | |
| Garlic | 1 Clove (5gm), minced | |
| Dry red wine | 1/4 Cup (16 tbs) | |
| Chili powder | 2 Teaspoon | |
| Brown sugar | 2 Tablespoon | |
| 1/2 tsp. oregano 1 mL Salt | ||
| 3 medium cucumbers, peeled and cut into 1 1/2" chunks | ||
| White wine vinegar | 1/4 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| Salad oil | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Sour cream | 1/2 Cup (16 tbs) | |
| 1 bunch radishes 1 bunch | ||
Directions
Wipe and trim chicken legs and arrange in 9" x 13" (23 x 33 cm) shallow baking dish.
In a large saucepan over medium heat saute the onion and garlic in the hot oil — just until tender.
Stir in the wine, chili powder, brown sugar, oregano and salt.
Stir well and remove the mixture from the heat.
Pour the mixture over the chicken legs; cover and refrigerate for at least 2-3 hours, turning and basting frequently.
Meanwhile, combine the chunks of cucumber with the white wine vinegar, sugar, oil and salt; cover and refrigerate.
Prepare your barbecue in your usual manner; or preheat the oven to 350°F (180° C); or preheat the broiler.
Use any of these methods to cook the chicken legs, turning frequently until they are nearly fully cooked.
Baste with the sauce continually throughout the cooking period.
Stir the sour cream into the remaining marinade until smooth; brush the chicken legs with all of the remaining mixture and continue to cook until the chicken legs are fork tender and fully cooked.
To serve: Arrange the chicken legs in the centre of a large platter and the marinated cucumber chunks around the edqe.
Garnish with radish roses.
In a large saucepan over medium heat saute the onion and garlic in the hot oil — just until tender.
Stir in the wine, chili powder, brown sugar, oregano and salt.
Stir well and remove the mixture from the heat.
Pour the mixture over the chicken legs; cover and refrigerate for at least 2-3 hours, turning and basting frequently.
Meanwhile, combine the chunks of cucumber with the white wine vinegar, sugar, oil and salt; cover and refrigerate.
Prepare your barbecue in your usual manner; or preheat the oven to 350°F (180° C); or preheat the broiler.
Use any of these methods to cook the chicken legs, turning frequently until they are nearly fully cooked.
Baste with the sauce continually throughout the cooking period.
Stir the sour cream into the remaining marinade until smooth; brush the chicken legs with all of the remaining mixture and continue to cook until the chicken legs are fork tender and fully cooked.
To serve: Arrange the chicken legs in the centre of a large platter and the marinated cucumber chunks around the edqe.
Garnish with radish roses.
Chef
