Ingredients
1
can (8 oz) tomato sauce
1/2
cup Old El Paso™ Thick ’n 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
Preparation
Heat 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.
Sprinkle 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.
Serve chicken with reserved sauce for dipping.
