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Ingredientes
- Â Â Skinless chicken legs
- Â Â Mexican red chile paste
- Â Â Bacon slices
Direcciones
- Coat chicken legs - skinless if possible, so the marinade can sink in - with Mexican red chile paste, and wrap each leg with a piece of bacon. Set aside for an hour or possibly two, then barbecue over medium coals till the bacon is crisply browned and the chicken cooked through, about 15 to 20 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 102g | |
| Calories 271 | |
| Calories from Fat 198 | 73% |
| Total Fat 22.0g | 28% |
| Saturated Fat 6.86g | 27% |
| Trans Fat 0.08g | |
| Cholesterol 81mg | 27% |
| Sodium 300mg | 13% |
| Potassium 206mg | 6% |
| Total Carbs 0.19g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 16.75g | 27% |
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