Chili Bbq'D Chicken Legs
|Chicken legs||8 Large|
|Hot salad oil||1⁄3 Cup (5.33 tbs) (75 Milliliters)|
|Onion||1 Medium, diced|
|Garlic||1 Clove (5 gm), minced|
|Dry red wine||1⁄4 Cup (4 tbs) (50 Milliliters)|
|Chili powder||2 Teaspoon (10 Milliliters)|
|Brown sugar||30 Milliliter (2 Tablespoon)|
|Oregano||1⁄2 Teaspoon (1 Milliliter)|
|Salt||1⁄2 Teaspoon (1 Milliliter)|
|Cucumbers||3 Medium, peeled and cut into 1 1/2 inch chunks|
|White wine vinegar||1⁄4 Cup (4 tbs) (50 Milliliters)|
|Sugar||30 Milliliter (2 Tablespoon)|
|Salad oil||15 Milliliter (1 Tablespoon)|
|Salt||1⁄4 Teaspoon (1 Milliliter)|
|Sour cream||1⁄2 Cup (8 tbs) (125 Milliliters)|
|Radishes||1 Bunch (100 gm)|
Wipe and trim chicken legs and arrange in 9" x 13" (23 x 33 cm) shallow baking dish.
In a large saucepan over medium heat saute the onion and garlic in the hot oil â€” just until tender.
Stir in the wine, chili powder, brown sugar, oregano and salt.
Stir well and remove the mixture from the heat.
Pour the mixture over the chicken legs; cover and refrigerate for at least 2-3 hours, turning and basting frequently.
Meanwhile, combine the chunks of cucumber with the white wine vinegar, sugar, oil and salt; cover and refrigerate.
Prepare your barbecue in your usual manner; or preheat the oven to 350Â°F (180Â° C); or preheat the broiler.
Use any of these methods to cook the chicken legs, turning frequently until they are nearly fully cooked.
Baste with the sauce continually throughout the cooking period.
Stir the sour cream into the remaining marinade until smooth; brush the chicken legs with all of the remaining mixture and continue to cook until the chicken legs are fork tender and fully cooked.
To serve: Arrange the chicken legs in the centre of a large platter and the marinated cucumber chunks around the edqe.
Garnish with radish roses.