A great appetizer to start off any event
1 cup Tomato Puree
1 cup Cider Vinegar
⅓ cup Dry Mustard
¼ cup Dark Brown Sugar, Packed
½ cup Water
1 tbsp GravyMaster®
¼ cup Butter
1 tsp Chili Powder
8 Chicken Legs (Drumstick and Thigh)
Step 1: In a saucepan, combine tomato puree, vinegar, mustard, sugar, water, GravyMaster®, butter, chili powder and Cayenne pepper.
Step 2: Simmer 20 minutes, stirring frequently.
Step 3: Remove from heat. Grill chicken legs 4 to 6 inches from hot glowing coals for 15 minutes, turning frequently.
Step 4: Brush with sauce and cook 15 to 20 minutes longer, brushing and turning frequently. (Remaining sauce can be frozen and used another time.)
Makes 8 servings.
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