CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Meats, Dairy | Poultry | 12 | Servings |
INGREDIENTS
1 | Carton, 16 oz. sour cream | |
regular light or no fat | ||
3 | T | Prepared horseradish |
1/2 | t | Hot pepper sauce |
1 | Carton, 16 oz. Sour cream | |
regular light or no fat | ||
1/4 | c | Country-style Dijon mustard |
1/4 | t | Garlic salt |
2 | t | White wine vinegar |
24 | Chicken drumsticks, skin | |
removed | ||
2 | c | Barbecue sauce |
INSTRUCTIONS
1998 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,
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Nutrition (calculated from recipe ingredients)
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Calories: 222
Calories From Fat: 76
Total Fat: 8.5g
Cholesterol: 81mg
Sodium: 632.7mg
Potassium: 314.5mg
Carbohydrates: 19.6g
Fiber: <1g
Sugar: 15.8g
Protein: 15.9g