Balsamic & Hoisin Barbecue Chicken

Recipe

c. balsamic vinegar
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½ c. hoisin sauce
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1 lime, juiced
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½ t. red pepper flakes
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2 garlic cloves, minced
a few cracks of black pepper
6 chicken legs
2 green onions, sliced on the bias (for garnish, if desired)
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1.Combine all ingredients in a medium bowl.
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Pour half into a plastic ziptop bag with 6-8 chicken legs and marinate for a couple of hours or longer.

2.Pour the remaining sauce into a small sauce pan
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and bring to a boil over medium-high heat.

Lower heat and simmer until thickened and reduced, about 7 minutes. Whisk occasionally to prevent the sauce from sticking and burning.

3.Preheat the oven to 400F. Line a jelly roll pan or baking sheet with foil and put a cooling rack onto the pan. Arrange the marinated chicken legs on the rack.
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Bake for 20 minutes, then baste with sauce and turn over the chicken.
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Bake for another 10 minutes, baste again and bake another 10 minutes, for a total of 40 minutes.

4.Baste the legs one last time as you pull them out of the oven. Garnish with green onions, if desired.
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here is that recipe for you again:
1 c. balsamic vinegar
½ c. hoisin sauce
1 lime, juiced
½ t. red pepper flakes
2 garlic cloves, minced
a few cracks of black pepper
6 chicken legs
2 green onions, sliced on the bias (for garnish, if desired)

1.Combine all ingredients in a medium bowl. Pour half into a plastic ziptop bag with 6-8 chicken legs and marinate for a couple of hours or longer.

2.Pour the remaining sauce into a small sauce pan and bring to a boil over medium-high heat. Lower heat and simmer until thickened and reduced, about 7 minutes. Whisk occasionally to prevent the sauce from sticking and burning.

3.Preheat the oven to 400F. Line a jelly roll pan or baking sheet with foil and put a cooling rack onto the pan. Arrange the marinated chicken legs on the rack. Bake for 20 minutes, then baste with sauce and turn over the chicken. Bake for another 10 minutes, baste again and bake another 10 minutes, for a total of 40 minutes.

4.Baste the legs one last time as you pull them out of the oven. Garnish with green onions, if desired.

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