4 whole fryer legs
Salt & freshly ground black pepper
1 tbsp. Dijon style mustard
1 tbsp. olive oil
Juice of 1 lime
1/4 tsp. crushed red pepper
1/4 c. tomato sauce
1/4 c. Hoi Sin sauce

Season chicken with salt and pepper. Place Dijon-style mustard in a small mixing bowl and whisk in olive oil and lime juice. Stir in crushed red pepper. Pour over chicken and marinate for 30 minutes.

Combine tomato sauce and Hoi Sin sauce; blend well. Barbecue or broil chicken 20 minutes, turning once. Baste with tomato sauce mixture and cook 3 minutes per side, or until browned.