| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry | 12 | Servings | |
INGREDIENTS
| 1 | Carton (16 oz.) sour cream; regular, light, or no fat | |
| 3 | tb | Prepared horseradish |
| 1/2 | ts | Hot pepper sauce |
| 1 | Carton (16 oz.) Sour cream regular; light or no fat | |
| 1/4 | c | Country-style Dijon mustard |
| 1/4 | ts | Garlic salt |
| 2 | ts | White wine vinegar |
| 24 | Chicken drumsticks; skin removed | |
| 2 | c | Barbecue sauce |
INSTRUCTIONS
HOT HORSERADISH DIP MUSTARD DIP CHICKEN In medium bowl stir together Hot Horseradish Dip ingredients. Cover; refrigerate until ready to serve. Repeat for mustard dip. Prepare grill placing coals to one side; heat until coals are ash white. Make aluminum foil drip pan; place opposite coals. Place chicken on gril over drip pan. Grill, turning occasionally, for 7 minutes. Continue grilling, basting occasionally with barbecue sauce, until chicken is fork tender (6-8 minutes). Serve chicken hot or cold with dips. TIP: Substitute 4 pounds of chicken wing drummies for 24 chicken drumsticks. Serve as an appetizer. Recipe by: New Chicken Posted to MC-Recipe Digest V1 #995 by L979 <L979@aol.com> on Jan 8, 1998
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