Chef Tony's Asian Chicken Legs

By From the Executive Kitchen at Stello Foods

• 1/2 cup soy sauce
• 1/4 cup Chef Tony Merola's Tomato Jam
• 5 cloves garlic, crushed
• 1/3 cup Doctor's Hot Sauce
• 8 chicken legs

Combine first 4 ingredients. Place chicken in a large plastic storage bag and cover with marinade. Marinate in the refrigerator 4 to 24 hours.

Preheat barbecue to 400° and place chicken on grill.  

Cook over high heat for 5 minutes, with lid open halfway.  

Watch closely to make sure it doesn't burn.  

Flip chicken, brush with more marinade, and cook a few minutes longer.