Grilled Chicken Leg with Asparagus

Ingredients:

1/4 cup ketchup
3 Tbsp. hoisin sauce
4 whole chicken legs, about 2-1/2 lb.
4 slices bacon
2 bunches small carrots with tops, trimmed, or 12 oz. baby carrots
3/4 lb. sugar snap peas
8 oz. asparagus, trimmed and cut in 2-inch lengths
1 Tbsp. small fresh mint leaves

Cooking Procedure:

1. For sauce, in small bowl stir together the ketchup and hoist sauce; set aside.
2. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. For charcoal grill, place chicken on rack, bone side up, directly over medium coals. Grill, uncovered, 35 to 45 minutes or until no longer pink (180°F), turning once halfway through and brushing with sauce last 10 minutes. (For gas grill, preheat grill. Reduce heat to medium. Place chicken on rack over heat. Cover; grill as above.)
4. Meanwhile, for vegetables, in 12-inch skillet cook bacon over medium-low heat until crisp.
5. Drain on paper towels, reserving drippings in skillet.
6. Add carrots to drippings; cook and stir 5 minutes.
7. Add peas and asparagus; cook and stir 6 to 8 minutes or until vegetables are tender.
8. Remove from heat. Crumble bacon. Stir in mint and bacon.
9. Serve with chicken.
10. Makes 4 servings.