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Santa Fe Grilled Chicken Legs

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  • Prep 30 min
  • Total 30 min
  • Servings 6
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Old El Paso® salsa adds a boost to the basting and dipping sauce served with this tasty chicken entrée. It can be on the table in 30 minutes!
Created Feb 26, 2015
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  • 1 can (8 oz) tomato sauce
  • 1/2 cup Old El Paso® Thick 'n Chunky medium salsa
  • 2 tablespoons packed brown sugar
  • 1 tablespoon cider vinegar
  • 1 teaspoon chili powder
  • 12 chicken legs (about 3 1/2 lb)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • 1
    Heat gas or charcoal grill. In blender, place tomato sauce, salsa, brown sugar, vinegar and chili powder. Cover; process until smooth. Pour about half of the sauce into small bowl for basting. Pour remaining sauce into another small bowl; set aside for serving.
  • 2
    Sprinkle chicken legs with salt and pepper. Place chicken on grill over medium heat. Cover grill; cook 16 to 20 minutes, turning once, until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Brush chicken legs generously with sauce, turning to coat evenly. Cover grill; cook 1 to 2 minutes longer on each side.
  • 3
    Serve chicken with reserved sauce for dipping.

Nutrition Information

No nutrition information available for this recipe
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