1/2 cup chili sauce
3 tablespoons brown sugar
2 tablespoons lime juice
1/2 teaspoon ground ginger
1/4 teaspoon ground red pepper (cayenne)
2 medium sweet potatoes or yams, peeled, cut into matchstick pieces
1 green bell pepper, cut into thin strips
4 chicken drumsticks, skin removed if desired
4 chicken thighs, skin removed if desired
Heat grill.
In small bowl, combine chili sauce, brown sugar, lime juice, ginger and ground red pepper; blend well. Cut four 18-by-12-inch pieces of heavy-duty foil. Place 1/4 of the sweet potatoes and bell pepper in center of each piece of foil; top each with one drumstick and one thigh. Spoon chili sauce mixture evenly over vegetables and chicken. Wrap each package securely with double fold seals, allowing room for heat expansion.
Place packets, seam side down, on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 40 to 50 minutes or until chicken is fork-tender and juices run clear, turning packets once during cooking. Open packets carefully to allow hot steam to escape.
Pillsbury's "Cool Cooking for Hot Days"
Thursday, September 23, 1999
