The apricot-lime glaze, with a touch of hot sauce, makes the perfect combo of sweet, sour, and spicy. It's a 30-minute summer dinner winner.
INGREDIENTS
- 1/4 c. apricot jam
- 1/2 tbsp. fresh lime juice
- 1 tsp. hot sauce
- 1/8 tsp. red pepper flakes
- 4 small chicken legs, split (4 thighs and 4 drumsticks)
- Kosher salt and black pepper
- 4 ears corn, shucked
- Lime wedges, for serving
DIRECTIONS
1. Heat grill to medium. In small bowl, combine jam, lime juice, hot sauce, and red pepper.
2. Season chicken with 1/2 tsp black pepper and grill, covered, turning occasionally, 20 min. Uncover and continue grilling, basting with sauce, until chicken is cooked through, 5 to 7 min. more.
3. Meanwhile, bring large pot of water to a boil. Cut each ear of corn into 3 or 4 pieces. Add corn to pot with 2 tsp salt and simmer until just tender, 3 to 4 min. Drain, transfer to platter, and serve with chicken and lime wedges.
PER SERVING 500 calories, 19 g fat (5 g saturated), 51 g protein, 310 mg sodium, 33 g carb, 2 g fiber
Source: womansday.com