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Tropical BBQ Chicken

Tropical BBQ Chicken
"This is my favorite slow cooker recipe," remarks Yvonne McKim of Vancouver, Washington. The delicious, slightly spicy sauce will win you over, too!
2 ServingsPrep: 15 min. Cook: 3 hours

Ingredients

  • 2 chicken leg quarters (8 ounces each), skin removed
  • 3 tablespoons ketchup
  • 2 tablespoons orange juice
  • 1 tablespoon brown sugar
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon minced fresh parsley
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • 2 teaspoons cornstarch
  • 1 tablespoon cold water

Directions

  • With a sharp knife, cut leg quarters at the joints if desired; place
  • in a 1-1/2-qt. slow cooker. In a small bowl, combine the ketchup,
  • orange juice, brown sugar, vinegar, oil, parsley, Worcestershire
  • sauce, garlic salt and pepper; pour over chicken.
  • Cover and cook on low for 3-4 hours or until meat is tender.
  • Remove chicken to a serving platter; keep warm.
  • Skim fat from cooking juices; transfer 1/2 cup to a small saucepan.
  • Bring liquid to a boil. Combine cornstarch and water until smooth.
  • Gradually stir into the pan. Bring to a boil; cook and stir for 2
  • minutes or until thickened. Serve with chicken.
© Taste of Home 2013

2 of 2

Tropical BBQ Chicken (continued)

Directions (continued)

  • Yield: 2 servings.
Nutrition Facts: 1 chicken quarter with 1/4 cup sauce equals 301 calories, 14 g fat (3 g saturated fat), 83 mg cholesterol, 601 mg sodium, 18 g carbohydrate, trace fiber, 25 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013