Ingredients for Bbq Chicken Legs With Sauteed Veggies
- 1/4 cup ketchup
- 2 tablespoons hoisin sauce
- 4 chicken legs
- salt (to taste)
- freshly ground black pepper (to taste)
- 4 slices bacon
- 1 cup chopped carrots
- 1 cup sugar snap peas
- 1 cup asparagus spears (cut into 1-inch pieces)
- 1 tablespoon fresh mint (chopped)
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How to Make Bbq Chicken Legs With Sauteed Veggies
- Preheat oven to 400°F (200°C). Line a baking sheet with foil.
- In a small bowl, whisk together 1/4 cup ketchup and 2 tablespoons hoisin sauce.
- Season 4 chicken legs generously with salt and pepper. Place them on the prepared baking sheet.
- Bake for 20 minutes.
- Brush chicken legs with the ketchup-hoisin sauce. Bake for another 20-25 minutes, or until the chicken is golden brown and the juices run clear when pierced with a fork.
- Meanwhile, cook 4 slices of bacon in a large skillet over medium-low heat for 5-7 minutes, or until crispy. Remove bacon and drain on paper towels.
- Add 1 cup chopped carrots to the bacon fat in the skillet. Cook, stirring occasionally, for 5 minutes.
- Add 1 cup sugar snap peas and 1 cup asparagus spears. Cook, stirring occasionally, for 3-4 minutes, or until the vegetables are tender-crisp.
- Remove the skillet from the heat. Crumble the cooked bacon over the vegetables.
- Stir in 1 tablespoon chopped fresh mint.
- Serve the sauteed vegetables alongside the BBQ chicken legs.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
63g
Fat
35g
Carbs
10g
