| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Poultry |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Barbecue sauce |
| 1 |
c |
Firmly packed brown sugar |
| 2 |
ts |
Dried whole thyme |
| 1 |
ts |
Chili powder |
| 1 |
ts |
Ground red pepper |
| 6 |
oz |
Frozen apple juice concentrate, (1 can) thawed and undiluted |
| 5 1/4 |
lb |
Chicken leg quarters, (12) skinned |
| 3/4 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
|
|
Vegetable cooking spray |
|
1 |
chicken leg quarter). |
INSTRUCTIONS
Combine first 6 ingredients in a saucepan; stir well. Cook over medium heat
for 5 minutes or until thoroughly heated; set aside.
Sprinkle chicken with salt and pepper.
Coat a grill rack with cooking spray; place on grill over medium-hot coals.
Place chicken on rack; cook 10 minutes on each side. Brush chicken with
barbecue sauce mixture, and cook an additional 15 minutes or until chicken
is done, turning and basting frequently. Yield: 12 servings (serving size:
Per serving: 284 Calories; 6g Fat (19% calories from fat); 30g Protein; 27g
Carbohydrate; 116mg Cholesterol; 441mg Sodium
Recipe by: Cooking Light, May 1994, page 88
Posted to MC-Recipe Digest V1 #453 by igor@digex.net on Jan 28, 1997.
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