Chicken with Asparagus & Peas

Contributed By: zchance
David Bonom

A two-ingredient glaze makes these chicken thighs sing. The heat of the grill sears the outside of the chicken, keeping the inside moist and tender.

Total Preparation Time: 15 to 30 minutes
Ingredients: Chicken & Turkey
Actual Cooking Time: 45 minutes
Number of Servings: 4
Origin: Asian
Meal Type: Entree

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Ingredients

1/4 cup Ketchup
3 tbsp. Hoisin sauce
4 Whole chicken legs, about 2-1/2 lb.
4 slices Bacon
2 bunches Small carrots with tops, trimmed, or 12 oz. baby carrots
3/4 lb. Sugar snap peas
8 oz. Asparagus, trimmed and cut in 2-inch lengths
1 tbsp. Small fresh mint leaves

Preparation

1. For sauce, in small bowl stir together the ketchup and hoisin sauce; set aside.

2. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. For charcoal grill, place chicken on rack, bone side up, directly over medium coals. Grill, uncovered, 35 to 45 minutes or until no longer pink (180°F), turning once halfway through and brushing with sauce last 10 minutes. (For gas grill, preheat grill. Reduce heat to medium. Place chicken on rack over heat. Cover; grill as above.)

3. Meanwhile, for vegetables, in 12-inch skillet cook bacon over medium-low heat until crisp. Drain on paper towels, reserving drippings in skillet. Add carrots to drippings; cook and stir 5 minutes. Add peas and asparagus; cook and stir 6 to 8 minutes or until vegetables are tender. Remove from heat. Crumble bacon. Stir in mint and bacon. Serve with chicken.

Cook's Notes

457 calories per serving

Nutrition Information

Calories: 457

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