Chili Crusted Chicken with Salsa Mop Sauce

Unbelievably easy and very economical, this crispy grilled chicken recipe is sure to please even the fussiest of eaters. ...MORE + LESS -

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

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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.

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.