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Barbecued Chicken Legs


Barbecued Chicken Legs recipe













Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium


4 large chicken legs
Barbeque sauce
6 tablespoons vegetable oil
1 each onions
finely chopped
1 clove garlic
8 ounces tomatoes
1 tablespoon ketchup
1 tablespoon chutney
1 tablespoon vinegar
½ cup chicken broth
1 tablespoon worcestershire sauce
1 teaspoon dijon mustard
1 teaspoon paprika
½ each lemon
juice and rind of
2 teaspoons brown sugar
1 tablespoon parsley leaves
finely chopped
1 each bay leaves
salt and black pepper
to taste


Wash chicken and pat dry. Heat oil in saucepan. Add onion and garlic and sauté for 5 minutes.

Add remaining ingredients except chicken. Simmer 20 to 30 minutes.

Strain and set aside to cool. With a sharp knife, make small cuts in chicken pieces.

Spoon cooled barbecue sauce over chicken and let stand for at least ½ hour.

Heat broiler or grill. Cook about 30 to 45 minutes, depending on size of chicken pieces.

Baste frequently with barbecue sauce.

Test for doneness by pricking chicken with skewer; if juice runs clear, chicken is done.

Heat remaining sauce and serve separately.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 96g (3.4 oz)
Amount per Serving
Calories 14782% of calories from fat
 % Daily Value *
Total Fat 13g 21%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 97mg 4%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 2g
Vitamin A 10% Vitamin C 15%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


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