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Texas-Style Barbecued Chicken Legs


Servings: Serves 6 people

1 TBS margarine or butter
1 medium onion, finely chopped
   (1/2 cup)
2 cloves garlic, minced
1 tsp chili powder
1/4 tsp ground sage
1/2 cup catsup
2 TBS water
2 TBS vinegar 1 tablespoon sugar
1 TBS lemon juice
1 TBS Worcestershire sauce
1/2 tsp salt
1/2 tsp bottled hot pepper sauce
1/4 tsp cracked black pepper
6 chicken legs (thigh-drumstick
(about 2-1/2 pounds total)

Melt margarine or butter in a saucepan for the sauce.

Add the onion, garlic, chili powder, and sage.

Cook and stir until the onion is tender.

Stir in catsup, water, vinegar, sugar, lemon juice, Worcestershire sauce, salt, bottled hot pepper sauce, and black pepper.

Bring to a boil then reduce the heat.

Simmer, uncovered, for about 5 minutes, stirring occasionally.

Meanwhile, grill the chicken, skin side down, on an uncovered grill directly over medium coals for 20 minutes.

Turn chicken and grill for 15 to 20 minutes more or until chicken is tender and no longer pink.

(Or, place chicken on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat for 28 to 32 minutes, turning once.)

Brush with sauce during the last 10 minutes of grilling or broiling.

Heat remaining sauce until bubbly, then pass with chicken.

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