Asian Grilled Chicken Legs with Jicama Slaw

Ingredient ULF # Portion
Tyson Chicken Drumsticks 671109 6 each
Minor's Chili Garlic RTU Sauce 294586 1 cup
Water ¼ cup
Asian Slaw 145109 7 oz.
Tulkoff Kimchi Aioli 289422 1 1/2 oz.
Lime 105353 1/2 each
Cilantro 127712 ¼ oz.

Combine chili garlic sauce, water, and chicken. Marinate for 2 hours. Grill chicken over medium heat until internal temperature reaches 165 degrees, occasionally brushing with more chili sauce. Drizzle kimchi aioli on plate and top with slaw. Rest chicken on top of slaw. Garnish with limes and cilantro.