MEXICAN CHICKEN LEGS 
1 (8 oz.) can tomato sauce
1 tbsp. parsley
1 tbsp. sugar
1 tsp. salt
1/2 tsp. chili powder
1/8 tsp. pepper
6 leg quarters

Mix all ingredients, except chicken. Place chicken, bone side down, on grill. Cook about 40 minutes, turning and brushing frequently with tomato mixture.

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“CHICKEN LEGS”

 

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