Spicy Chicken Legs Recipe
Ingredients
| Chicken legs | 4 | |
| Catsup | 1/2 Cup (16 tbs) | |
| Wine vinegar | 1/4 Cup (16 tbs) | |
| Tabasco sauce | 1/4 Teaspoon | |
| Tomato juice | 1/2 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), smashed | |
| Cumin | 1/4 Teaspoon | |
| Curry powder | 1/4 Teaspoon | |
| Herbes | 1/2 Teaspoon | |
| Paprika | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Preheat barbecue at HIGH.
Slash chicken legs with knife, season with paprika and set aside.
Place catsup, vinegar, Tabasco and clam/tomato juice in bowl.
Add garlic and seasonings; mix well with whisk.
Place chicken on hot grill and baste with tomato mixture.
Cook 5 minutes.
Turn legs over; continue cooking 10 minutes.
Turn once and baste several times; season.
Turn chicken over; finish barbecuing about 27 minutes (depending on size) at LOW.
Be sure to cover this time; baste often and turn legs every 4 to 5 minutes.
Slash chicken legs with knife, season with paprika and set aside.
Place catsup, vinegar, Tabasco and clam/tomato juice in bowl.
Add garlic and seasonings; mix well with whisk.
Place chicken on hot grill and baste with tomato mixture.
Cook 5 minutes.
Turn legs over; continue cooking 10 minutes.
Turn once and baste several times; season.
Turn chicken over; finish barbecuing about 27 minutes (depending on size) at LOW.
Be sure to cover this time; baste often and turn legs every 4 to 5 minutes.
Chef
