Shelly's Recipe

MIAMI CHICKEN LEGS

Category: Poultry I

2 - 2 1/2 lb chicken legs, wings and/or thighs

Marinade
1/2 cup ketchup
1/4 cup cider vinegar
3 tbsp. oil
2 tbsp. brown sugar, Dijon mustard and lemon juice
1 tsp dried basil leaves
Dash salt and pepper
2 minced garlic cloves

Combine marinade ingredients in a resealable bag. Add the chicken. Marinate at room temperature for at least 1 hour. Remove from marinade. Reserve marinade and use as a basing sauce.

Place chicken on a heated grill. Baste with sauce on all sides, Grill chicken, basting and turning every 10 minutes for about 30 minutes or until chicken is done and juices run clear.