| 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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