| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 6 | Servings | ||
INGREDIENTS
| 3 | tb | Butter or margarine |
| 1 | tb | Minced onions |
| 1/4 | c | Lemon juice |
| 1 1/2 | ts | Mustard |
| 1 | ts | Salt |
| 1 | ts | Brown sugar |
| 1 | ts | Worcestershire sauce |
| 1/4 | ts | Black pepper |
| 1/8 | ts | Hot pepper sauce |
| 1/3 | c | Water |
| 6 | Chicken leg-thigh combinations |
INSTRUCTIONS
Melt butter in small saucepan over medium-high heat until hot. Add onions; cook and stir about 5 minutes or until tender. Stir in lemon juice, mustard, salt, brown sugar, Worcestershire, pepper and pepper sauce. Slowly add water; stir until mixture boils. Remove from heat. Brush chicken with sauce. Place chicken on prepared grill, skin sides up, about 8" from heat. Grill, turning and basting with sauce every 15 minutes, 60-70 minutes or until fork can be inserted into chicken with ease and juices run clear, not pink. Serve immediately. Recipe by: Chicken & Rice Posted to MC-Recipe Digest by "Pamela Creeden" <creedenites@sprintmail.com> on May 7, 1998
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