Spicy Chicken Legs
|Catsup||125 Milliliter (1/2 Cup)|
|Wine vinegar||50 Milliliter (1/4 Cup)|
|Tabasco sauce||1⁄4 Teaspoon|
|Clam juice/Tomato juice||125 Milliliter (1/2 Cup)|
|Garlic||2 Clove (10 gm), smashed and chopped|
|Curry powder||1⁄4 Teaspoon|
|Fines herbes||1⁄2 Teaspoon|
Preheat barbecue at HIGH.
Slash chicken legs with knife, season with paprika and set aside.
Place catsup, vinegar, Tabasco and clam/tomato juice in bowl.
Add garlic and seasonings; mix well with whisk.
Place chicken on hot grill and baste with tomato mixture.
Cook 5 minutes.
Turn legs over; continue cooking 10 minutes.
Turn once and baste several times; season.
Turn chicken over; finish barbecuing about 27 minutes (depending on size) at LOW.
Be sure to cover this time; baste often and turn legs every 4 to 5 minutes.