Mexican Chicken Legs

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 1 (8 ounce) can tomato sauce
• 1 tablespoon parsley flakes
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon chili powder
• 1/8 teaspoon pepper
• 1/8 teaspoon red pepper sauce
• 6 chicken legs, plus thighs attached
• 1 pineapple, cut into wedges
• 3 tablespoons honey

Recipe

• 1 mix all ingredients, except chicken and pineapple.
• 2 place chicken, bone side down, about 4 inches from hot coals.
• 3 cook about 40 minutes, turning and brushing frequently with tomato mixture. serve with grilled pineapple.
• 4 grilled pineapple:.
• 5 select ripe pineapple. cut off top, but do not pare.(peel). cut pineapple lengthwise into 8 wedges. place wedges in 13x9x2 inch dish. drizzel 3 tblsp honey over fruit, and let stand 1 hour, turning occasionally. place skin side down on grill about 3 inches from medium coals, and cook 15-20 minutes, or until pineaple is steaming. serve as a side with chicken.
• 6 note: you could sub pineapple slices for the fresh wedges, just adjust the grilling time. i believe the parsley is for fresh, but if you don't have it, you can sub 1- 2 tsp dried.