Rating: 5 stars
22 Ratings
  • 5 star values: 18
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

You can also use 8 thighs or 8 drumsticks or 4 pieces of each; cook about 10 minutes per side.

Ann Taylor Pittman
Recipe by Cooking Light July 2013

Gallery

Credit: Squire Fox; Stylist: Justin Schram, Kenneth Hyatt

Recipe Summary test

hands-on:
18 mins
total:
43 mins
Yield:
Serves 4 (serving size: 1 leg quarter)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high heat.

    Advertisement
  • Heat a small saucepan over medium-high heat. Add oil; swirl to coat. Add shallots; sauté 2 minutes or until tender. Stir in ketchup, next 5 ingredients (through chile powder), and 1/4 teaspoon salt. Reduce heat to low, and cook 5 minutes, stirring occasionally.

  • Combine 1/4 teaspoon salt, garlic powder, cumin, and black pepper; sprinkle over chicken. Place chicken on grill rack coated with cooking spray; grill 15 minutes on each side or until done. Baste chicken generously with sauce; turn over, and grill 1 minute. Baste again; turn over, and grill 1 minute. Serve with remaining sauce.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

256 calories; fat 9.8g; saturated fat 2.3g; mono fat 4.5g; poly fat 1.7g; protein 25.9g; carbohydrates 16.3g; fiber 0.6g; cholesterol 139mg; iron 1.5mg; sodium 366mg; calcium 25mg.
Advertisement