Grilled Chicken Legs
Source: EveryDay with Rachael Ray Ingredients:
8 chicken legs
approx. 1/4 tsp. kosher salt
approx. 1/4 tsp. freshly ground black pepper
Preferred Sauce for basting (reserve a 1/4 of your sauce for serving)
Preheat a grill to medium heat. If you want to save a little calories, remove the skin from the chicken legs (we did this and it worked great). Coat the chicken legs lightly with cooking spray and season with salt and pepper. Arrange on oiled cooking grates and grill, turning occasionally, until no longer raw on the outside, 8 to 10 minutes. Brush the legs generously with your preferred sauce. Continue to grill and baste with sauce as needed, turning the legs occasionally, until deep golden-brown and just charred in parts, approx. 10 minutes. Toss the legs with a smaller amount of reserved sauce or use it for dipping on the side.
*You can use this same method on a stove-top griddle or grill pan*
Source: Everyday with Rachael Ray
Approx. 3 large peaches, peeled pitted and coarsely chopped
1/2 pickled jalapeño chile, stemmed, plus 2 tablespoons pickling juice
1 tablespoon honey
2 teaspoons dijon mustard
1/4 teaspoon worcestershire sauce
1/4 tsp. kosher salt
Using a food processor or blender, puree the peaches, pickled jalapeño and juice, honey, mustard, worcestershire sauce and salt. Taste and add more honey for extra sweetness or more jalapeno for extra spice if needed. Pour one-quarter of the sauce into a large bowl and the remaining sauce into a small bowl.