Chicken with Asparagus and Peas

By Addie

A two-ingredient glaze makes these chicken thighs sing. The heat of the grill sears the outside of the chicken, keeping the inside moist and tender.

Ingredients

• 1/4 cup ketchup
• 3 tablespoons hoisin sauce
• 4 whole chicken legs, about 2-1/2 lb.
• 4 slices bacon
• 2 bunches small carrots with tops, trimmed, or 12 oz. baby carrots
• 3/4 pound sugar snap peas
• 8 ounces asparagus, trimmed and cut in 2-inch lengths

Preparation

Step 1

1. For sauce, in small bowl stir together the ketchup and hoist sauce; set aside.

2. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. For gas grill, preheat grill. Reduce heat to medium. Place chicken on rack over heat. Cover; Grill, uncovered, 35 to 45 minutes or until no longer pink (180 degrees F), turning once halfway through and brushing with sauce last 10 minutes.

3. Meanwhile, for vegetables, in 12-inch skillet cook bacon over medium-low heat until crisp. Drain on paper towels, reserving drippings in skillet. Add carrots to drippings; cook and stir 5 minutes. Add peas and asparagus; cook and stir 6 to 8 minutes or until vegetables are tender. Remove from heat. Crumble bacon. Stir in mint and bacon. Serve with chicken. Makes 4 servings.
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REVIEWS:

Cooking these fabulous, delicate baby vegetables in bacon oil is a crime against our palates and our health. Toss out the bacon oil and just use 2-3 tbsp extra virgin olive oil to saute the veggies. Hoison is just Asian bbq sauce you can get at Safeway or any major grocer. It gives the chicken a great flavor (wouldn't want to baste chicken w/ just catsup, right? :)

I don't even know what hoisin sauce is so I would leave it out.