10 skinned chicken legs

1/4 cup vinegar

1/4 cup lemon juice

2 tbsp. Sugar

1/4 cup barbeque sauce

1/4 cup ketchup

4 recados

2 tsp salt

1 tsp seasonal

1/4 tsp ginger

2 tbsp Worcestershire sauce

3 tbsp mustard

 

Cut slits into chicken. Combine all the rest ingredients. Mix into chicken with your hands. Pack closely in a single layer in roaster or covered baking pan. Preheat oven to (350 F) low heat. Bake 2 hours if you have a small dish it may dry out.

 

Serve with Rice & Beans, Plantain and coleslaw.