Dixie-style Chicken

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 (8 ounce) can tomato sauce
• 1/4 cup ketchup
• 1/4 cup vinegar
• 1/4 cup water
• 2 tablespoons dark brown sugar
• 1 tablespoon prepared mustard
• 1 tablespoon worcestershire sauce
• 1/4 teaspoon red pepper flakes
• 8 whole skinless chicken legs, skinned (3 pounds)
• 1/2 teaspoon salt

Recipe

• 1 adjust grill rack or oven rack 6 inches from source of heat. prepare grill to medium-hot or preheat broiler.
• 2 prepare sauce: combine tomato sauce, ketchup, vinegar, water, sugar, mustard, worcestershire and pepper flakes in non-aluminum saucepan; simmer 15 minutes.
• 3 sprinkle chicken legs with salt. place on lightly oiled grill rack or broiler pan rack.
• 4 to grill: coat chicken with sauce. cook over medium-hot coals on covered grill, turning and basting frequently, 20 to 25 minutes or until no longer pink near bone.
• 5 to broil: broil 10 minutes. turn over; brush heavily with sauce; broil 15 minutes until no longer pink near bone, brushing with sauce every 5 minutes.
• 6 santa fe variation: heat 1 tablespoon olive oil in saucepan. add 1 small onion, chopped(1/4 cup), and 2 cloves garlic, finely chopped; saute until softened. stir in 1 can (16 ounces) whole tomatoes in juice, 1 can (4 ounces) chopped green chilies and 1/4 teaspoon salt; simmer, stirring occasionally, 15 minutes. cool slightly. puree in food processor or blender with 1/4 cup chopped fresh cilantro. stir in 1 teaspoon lime juice and 1/4 teaspoon liquid red-pepper seasoning. proceed with step 3 above.
• 7 california sauce: combine 3/4 cup chutney, 1/3 cup chili sauce, 3 tablespoons balsamic vinegar or distilled white vinegar, 1 1/2 tablespoons finely chopped fresh ginger, 1 1/2 teaspoons soy sauce, 1/4 teaspoon black pepper and 1/4 teaspoon liquid red-pepper seasoning in food processor or blender. whirl until smooth. proceed with step 3 above.