Chicken with Asparagus and Peas
Recipe from
Better Homes and Gardens
Chicken legs are great for grilling. The heat of the grill sears the outside, keeping the meat moist and tender. Serve with vegetables flavored with bacon and mint to complete this main-dish recipe.
Ingredients
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1/4 cupketchupsee savings
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3 Tbsp.hoisin saucesee savings
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4whole chicken legs, about 2-1/2 lb.see savings
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4slices baconsee savings
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2 bunchessmall carrots with tops, trimmed, or 12 oz. baby carrotssee savings
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3/4 lb.sugar snap peassee savings
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8 oz.asparagus, trimmed and cut in 2-inch lengthssee savings
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1 Tbsp.small fresh mint leavessee savings
Directions
1.
For sauce, in small bowl stir together the ketchup and hoist sauce; set aside.
2.
Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. For charcoal grill, place chicken on rack, bone side up, directly over medium coals. Grill, uncovered, 35 to 45 minutes or until no longer pink (180 degrees F ), turning once halfway through and brushing with sauce last 10 minutes. (For gas grill, preheat grill. Reduce heat to medium. Place chicken on rack over heat. Cover; grill as above.)
3.
Meanwhile, for vegetables, in 12-inch skillet cook bacon over medium-low heat until crisp. Drain on paper towels, reserving drippings in skillet. Add carrots to drippings; cook and stir 5 minutes. Add peas and asparagus; cook and stir 6 to 8 minutes or until vegetables are tender. Remove from heat. Crumble bacon. Stir in mint and bacon. Serve with chicken. Makes 4 servings.
Nutrition information
Per serving: Calories 674, Total Fat 43 g, Saturated Fat 13 g, Monounsaturated Fat 18 g, Polyunsaturated Fat 8 g, Cholesterol 198 mg, Sodium 1056 mg, Carbohydrate 25 g, Total Sugar 15 g, Fiber 5 g, Protein 46 g. Daily Values: Vitamin A 0%, Vitamin C 32%, Calcium 11%, Iron 21%.
Percent Daily Values are based on a 2,000 calorie diet
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