I love sweet chilli sauce – especially over a soft cheese like Philadelphia. However, I’ve never really tried it in anything else other than a stir fry, so I thought I’d try this mixture and see how it turned out… It’s YUM!
2-1/2 lb. chicken legs; with thighs attached, skinned
1/2 C. low-salt tomato sauce
1/4 C. tomato-based chili sauce
1-1/2 Tbsp. white wine vinegar
1-1/2 Tbsp. firmly packed brown sugar
1-1/2 Tbsp. green onion; minced
3/4 tsp. dry mustard
3/4 tsp. chili powder
1/2 tsp. Worcestershire
Rinse chicken and pat dry.
In a shallow microwave-safe baking dish, stir together tomato sauce, chilii sauce, vinegar, sugar, onion, mustard, chili powder and Worcestershire sauce.
Add chicken, turn to coat, and arrange with thighs toward outside of dish.
Cover and microwave on high for 10 minutes, giving dish a half turn after 5 minutes.
Turn chicken to bring uncooked portions to outside of dish; spoon sauce over chicken.
Microwave, uncovered on high for 8 minutes, giving the dish a half turn after 4 minutes.
Let stand for 3-5 minutes. Meat near thigh bone should no longer be pink; cut to test.
Serve on a bed of fresh spinach, or rice with lentils on the side.
Instead of this, try Mango Chicken and see what you think…