Chicken with Asparagus and Peas

Telisia Dodd


I got this recipe from when I went to visit a friend of mind who live in Bostom, she served it with cream potatoes , and a lite wine.

★★★★★ 2 votes
15 Min
1 Hr


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.

About this Recipe

Course/Dish: Chicken
Other Tags: Quick & Easy, Healthy