Sweet Chili Chicken
Preparation time: 3 to 5 minutes
Microwaving time: 18 minutes
Standing time: 3 to 5 minutes
For a great summer dinner, try tender whole chicken legs basted with a quick-to-fix sweet-sour barbecue sauce.
4 whole chicken legs, thighs attached (about 2 1/2 lbs. total), skinned
3/4 cup tomato-based chili sauce
1 1/2 tablespoons each white vinegar, firmly packed brown sugar, and minced green onion (including top)
3/4 teaspoon each dry mustard and Worcestershire
Rinse chicken and pat dry.
In a shallow 2- to 2 1/2-quart microwave-safe baking dish, stir together chili sauce, vinegar, sugar, onion, mustard, and Worcestershire. Add chicken and turn to coat. Arrange chicken with thighs toward outside of dish. Cover and microwave on HIGH (100%) for 10 minutes, giving dish a half-turn after 5 minutes. Turn chicken to bring uncooked portions to outside of dish; spoon sauce over chicken. Microwave, uncovered, on HIGH (100%) for 8 minutes, giving dish a half-turn after 4 minutes. Let stand, uncovered, for 3 to 5 minutes. Meat near thighbone should no longer be pink; cut to test. Makes 4 servings.
Per serving: 271 calories, 34 g protein,18 g carbohydrates, 6 g total fat,130 mg cholesterol, 837 mg sodium
