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.

Print Add to Meal Planner Add to Cookbook Add to Shopping List

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

Scroll over the empty stars to rate.


Add a Recipe Comment

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.