Old El Paso® salsa adds a boost to the basting and dipping sauce served with this tasty chicken entrée. It can be on the table in 30 minutes!
Santa Fe Grilled Chicken Legs
- Prep Time 30 min
- Total 30 min
- Servings 6
- Ingredients 8
Ingredients
- 1 can (8 oz) tomato sauce
- 1/2 cup thick & chunky medium salsa
- 2 tablespoons packed brown sugar
- 1 tablespoon cider vinegar
- 1 teaspoon chili powder
- 12 chicken legs (about 3 1/2 lb)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
-
Step1Heat gas or charcoal grill. In blender, place tomato sauce, salsa, brown sugar, vinegar and chili powder. Cover; process until smooth. Pour about half of the sauce into small bowl for basting. Pour remaining sauce into another small bowl; set aside for serving.
-
Step2Sprinkle chicken legs with salt and pepper. Place chicken on grill over medium heat. Cover grill; cook 16 to 20 minutes, turning once, until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Brush chicken legs generously with sauce, turning to coat evenly. Cover grill; cook 1 to 2 minutes longer on each side.
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Step3Serve chicken with reserved sauce for dipping.
Nutrition
550
Calories
31g
Total Fat
59g
Protein
8g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 550
- Calories from Fat
- 280
- Total Fat
- 31g
- 47%
- Saturated Fat
- 9g
- 43%
- Trans Fat
- 1/2g
- Cholesterol
- 210mg
- 70%
- Sodium
- 750mg
- 31%
- Potassium
- 660mg
- 19%
- Total Carbohydrate
- 8g
- 3%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 7g
- Protein
- 59g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 2%
- 2%
- Calcium
- 4%
- 4%
- Iron
- 20%
- 20%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 8 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
1/2Tips from the Betty Crocker Kitchens
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