Ingredients

2-1/2 lb. chicken legs; with thighs attached, skinned
1/2 C. low-salt tomato sauce
1/4 C. tomato-based chili sauce
1-1/2 Tbsp. white wine vinegar
1-1/2 Tbsp. firmly packed brown sugar
1-1/2 Tbsp. green onion; minced
3/4 tsp. dry mustard
3/4 tsp. chili powder
1/2 tsp. Worcestershire

Cooking Instructions

Rinse chicken and pat dry. In a shallow 2 to 2-1/2-quart microwave-safe baking dish, stir together tomato sauce, chili sauce, vinegar, sugar, onion, mustard, chili powder and Worcestershire sauce. Add chicken, turn to coat, and arrange with thighs toward outside of dish. Cover and microwave on high for 10 minutes, giving dish a half turn after 5 minutes. Turn chicken to bring uncooked portions to outside of dish; spoon sauce over chicken. Microwave, uncovered on high for 8 minutes, giving the dish a half turn after 4 minutes. Let stand for 3-5 minutes. Meat near thigh bone should no longer be pink; cut to test.
 
 
And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)