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Miami Chicken Legs

2 lbs chicken legs
12 cup ketchup
14 cup cider vinegar
3 tablespoons oil
2 tablespoons brown sugar
2 tablespoons Dijon mustard
2 tablespoons lemon juice
1 teaspoon dried basil
1 dash salt & pepper
2 minced garlic cloves


Wash and dry chicken. Prepare marinade-basting sauce by combining all the ingredients. Place chicken in a bowl and pour marinade over it. Marinade at room temperature for at least 1 hour. Remove chicken from marinade and reserve for use as basting sauce. Place chicken on preheated grill or broiler. Baste with sauce on all sides. Grill chicken, basting and turning every 10 min for about 30 min or until chicken is done and juices run clear when pierced with fork. Good served with hot rolls, salad, or grilled tomatoes.

Source: www.food.com