Tropical BBQ Chicken

TROPICAL BBQ CHICKEN

INGREDIENTS

• 2 chicken leg quarters (8 ounces each), skin removed
• 3 tablespoons ketchup
• 2 tablespoons orange juice
• 1 tablespoon brown sugar
• 1 tablespoon red wine vinegar
• 1 tablespoon olive oil
• 1 teaspoon minced fresh parsley
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon garlic salt
• 1/8 teaspoon pepper
• 2 teaspoons cornstarch
• 1 tablespoon cold water

DIRECTIONS

1. With a sharp knife, cut leg quarters at the joints if desired; place in a 1-1/2-qt. slow cooker. In a small bowl, combine the ketchup, orange juice, brown sugar, vinegar, oil, parsley, Worcestershire sauce, garlic salt and pepper; pour over chicken.
2. Cover and cook on low until meat is tender, 3-4 hours.
3. Remove chicken to a serving platter; keep warm.
4. Skim fat from cooking juices; transfer 1/2 cup to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Return to a boil; cook and stir until thickened, about 2 minutes. Serve with chicken. If desired, top with additional fresh parsley.

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