Kansas City Style Barbecued Chicken Legs
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Finely chopped parsley||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Chicken legs||3 Pound|
|Olive oil/Vegetable oil||3 Tablespoon|
|Sauce||3⁄4 Cup (12 tbs)|
In small bowl, blend butter, parsley and garlic.
Rinse chicken legs under cold running water; pat dry with paper toweling.
Starting at thick end of each leg, work finger between skin and meat to form a pocket.
Insert about 2 teaspoons parsley butter into pocket; massage outer skin to spread filling.
Rub completed legs with oil.
Lightly oil grid.
Grill chicken, on covered grill, over medium-hot briquets about 45 minutes or until fork-tender.
Turn and baste occasionally with remaining oil.
Baste thoroughly with barbecue sauce during last 15 minutes of grilling.
Baste once more before serving.
Serving size: Complete recipe
Calories 3747 Calories from Fat 2823
% Daily Value*
Total Fat 323 g497.5%
Saturated Fat 112.8 g564%
Trans Fat 0 g
Cholesterol 1141.9 mg380.6%
Sodium 5498.1 mg229.1%
Total Carbohydrates 20 g6.5%
Dietary Fiber 5.2 g20.8%
Sugars 8 g
Protein 195 g390.9%
Vitamin A 120.4% Vitamin C 90.7%
Calcium 5.9% Iron 81.2%
*Based on a 2000 Calorie diet