45 to 50 minutes
1 cup catsup
1 cup cider vinegar
1/3 cup dry mustard
1/4 cup dark brown sugar, packed to measure
1/2 cup water
1 tablespoon GravyMaster®
1/4 cup butter or margarine
1 teaspoon chili powder
Dash Cayenne pepper
8 chicken legs (drumstick and thigh)
In a saucepan, combine catsup, vinegar, mustard, sugar, water, GravyMaster®, butter, chili powder and Cayenne pepper.
Simmer 20 minutes, stirring frequently.
Remove from heat.
Grill chicken legs 4 to 6 inches from hot glowing coals for 15 minutes, turning frequently.
Brush with sauce and cook 15 to 20 minutes longer, brushing and turning frequently. (Remaining sauce can be frozen and used another time.) Makes 8 servings.
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