Grill these sweet-spicy legs over indirect heat to keep them succulent and perfectly cooked. Then eat them directly, before guests snap them up.
What You Need
Original recipe yields 8 servings
1/3 cup KRAFT Classic CATALINA Dressing
1/3 cup teriyaki sauce
4 cloves garlic, minced
1 tsp. ground ginger
1 tsp. sesame oil
16 chicken drumsticks (3 lb.)
1/4 cup BULL'S-EYE Texas Style Barbecue Sauce
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Let's Make It
Heat greased grill to medium heat.
Mix first 5 ingredients until well blended; pour 1/2 cup over chicken in shallow dish. Turn drumsticks to evenly coat both sides of each. Refrigerate 10 min. Meanwhile, stir barbecue sauce into remaining dressing mixture.
Remove chicken from dressing mixture; discard dressing mixture.
Place chicken on grill grate. Turn off burners directly below chicken; cover grill with lid. Grill chicken 25 min. or until done (165ºF), turning occasionally and brushing with barbecue sauce mixture for the last 10 min.
How to Grill With Indirect Heat
When grilling over indirect heat, the food is not cooked directly over the heat source. Be sure to keep the grill lid closed so heat doesn't escape and your grill will act like an oven. Use this grilling method for foods that require at least 25 min. grilling time or for foods that easily dry out, such as roasts, whole chickens, thick steaks, ribs or delicate fish fillets.
Replace the drumsticks with whatever bone-in chicken pieces you have on hand.
Top with 1/2 tsp. sesame seed and 1 chopped green onion just before serving.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.