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Chili Crusted Chicken with Salsa Mop Sauce

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  • Prep 10 min
  • Total 45 min
  • Servings 6
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Unbelievably easy and very economical, this crispy grilled chicken recipe is sure to please even the fussiest of eaters.
Created Jul 7, 2010
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Ingredients

  • 6 whole chicken legs
  • 1 pkg (39 g) Old El Paso* Chili Seasoning Mix
  • 1 jar (650 mL) Old El Paso* Thick N' Chunky Salsa
  • 1/4 cup (50 mL) chopped fresh cilantro or parsley

Steps

  •  
    1
    Trim excess fat and skin from chicken legs. Place chili seasoning mix in a shallow dish and coat each chicken leg on all sides, shaking off excess.
  •  
    2
    In a glass bowl or measuring cup, stir together salsa and cilantro; set aside.
  •  
    3
    Grill chicken over medium coals for 30 to 35 minutes or until juices run clear, turning often to prevent excessive blackening and flare-ups.
  •  
    4
    Place grilled chicken on a serving platter and spoon sauce over top. Garnish with additional fresh cilantro if desired.

Expert Tips

  • Tip 1
    Tip: Serve with grilled garlic bread to 'mop' up the salsa and a green salad for an al fresco dinner — finish off with fresh fruit and sorbet for dessert.

Nutrition Information

No nutrition information available for this recipe
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