BBQ Chicken Legs With Sauteed Veggies

Submitted by Boomette

"From Coup de Pouce"

 

• Ready In: 1hr
• Ingredients: 10
• Serves: 4

ingredients

• 1⁄4 cup ketchup
• 3 tablespoons hoisin sauce
• 4 bone-in skin-on chicken legs (2 1/2 lb/1.25 kg)
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 4 slices bacon
• 10 carrots or 12 ounces baby carrots, blanched
• 12 ounces sugar snap peas, blanched
• 8 ounces asparagus, blanched and cut in 2 inches pieces
• 1 tablespoon mint leaf

directions

1. In a small bowl, mix ketchup and hoisin sauce. Set aside.
2. Sprinkle salt and pepper on chicken legs and put on a baking sheet that has foil paper on it. Cook in a preheated oven of 400 F for 20 minutes. Brush with the sauce of ketchup and keep cooking 20 minutes or until golden and the juice that comes out is clear.
3. Meanwhile, in a skillet, cook bacon at medium low heat for about 5 minutes or until crispy. Remove bacon from skillet and drained on paper towell. Without degreasing the skillet, add carrots and cook, while stirring, for 5 minutes. Add sugar snap peas and asparagus and keep cooking while stirring for 3 to 4 minutes or until veggies are tender. Remove the skillet from the heat. Crumble the bacon in the skillet, add mint and stir delicately. Serve the veggies with the chicken.

Reviews

[ellie_]

Very good and complete meal - used soy sauce instead of hoisin sauce and skipped the mint. Doubled the amount of chicken - very good! Thanks for shariang!

 

[Realtor by day, Chef by night]

Very good dinner and the sauce was pretty tasty! We loved it.

 

[LifeIsGood]

Delicious chicken dinner. I love that it's a complete meal with all those healthy veggies. The chicken was done perfectly and had a very nice flavor. Thank you! Made for Photo Tag.