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Peppery Salsa Glazed Chicken Legs


4 whole chicken legs (drumsticks and thighs attached)
3/4 cup prepared salsa
3 tablespoons jalapeño pepper jelly
1/2 teaspoon garlic salt
1/2 teaspoon chili powder
Shredded lettuce


Trim excess fat from chicken. Place chicken on prepared grill about 5 inches from heat. Grill, turning occasionally, 25 minutes. In blender container, place salsa, pepper jelly, salt and chili powder; process until smooth. Brush sauce over chicken. Grill, turning and basting often, about 20 minutes more or until chicken is fork tender and internal temperature registers 180° F on a food thermometer. Serve over bed of shredded lettuce.

For more grilling information click here.

Nutritional Information:

Servings: 4

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