Yield: 1 Servings
|Skinless chicken legs|
|Mexican red chile paste|
Coat chicken legs -- skinless if possible, so the marinade can sink in -- with Mexican red chile paste, and wrap each leg with a piece of bacon. Set aside for an hour or two, then barbecue over medium coals until the bacon is crisply browned and the chicken cooked through, about 15 to 20 minutes.
Notes: SF Chronicle 5/13/98
Recipe by: Grilling by Marlena Spieler Posted to MC-Recipe Digest by Kitpath <phannema@...> on May 14, 1998