Chicken with Asparagus and Peas
- 1/4 c
- 3 Tbsp
- hoisin sauce
- whole chicken legs, about 2-1/2 lb.
- 4 slice
- slices bacon
- 2 bunch
- bunches small carrots with tops, trimmed, or 12 oz. baby carrots
- 3/4 lb
- sugar snap peas
- 8 oz
- asparagus, trimmed and cut in 2-inch lengths
- 1 Tbsp
- small fresh mint leaves
For sauce, in small bowl stir together the ketchup and hoist sauce; set aside.
Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. For charcoal grill, place chicken on rack, bone side up, directly over medium coals. Grill, uncovered, 35 to 45 minutes or until no longer pink (180°F), turning once halfway through and brushing with sauce last 10 minutes. (For gas grill, preheat grill. Reduce heat to medium. Place chicken on rack over heat. Cover; grill as above.)
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.