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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I'm dreaming of summer and of making these wonderful chicken legs again. Adapted from an old Betty Crocker cookbook. Ingredients:
1/4 cup dark rum |
1 tablespoon chili powder |
1 tablespoon molasses |
1/4 teaspoon red pepper sauce |
4 chicken legs, separated into thighs and drumsticks |
1 ripe pineapple |
1/4 cup honey |
Directions:
1. Mix all ingredients except chicken pieces and pineapple; pour over the chicken, cover and refrigerate at least 1 hour.
2. Remove chicken; reserve marinade.
3. Grill chicken, bone sides down, 5-6 inches from medium coals for 15-20 minutes; turn chicken.
4. Cover and grill, turning and brushing 2-3 times with reserved marinade, until chicken is done, 20-40 minutes longer.
5. Serve with grilled pineapple.
6. Grilled Pineapple: cut top off pineapple; cut lengthwise into 6 wedges; cut off pineapple core.
7. Loosen fruit by slicing from the rind, but don't remove the rind.
8. Drizzle 1/4 cup honey over fruit; let stand 1 hour.
9. Grill pineapple, rind side down, 5-6 inches from medium coals until heated through, 20-25 minutes.
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