Asian Grilled Chicken Legs with Jicama Slaw

Ingredient ULF # Portion
Gold’n Plump Chicken Drumsticks 669208 6 each
Minor's Chili Garlic RTU Sauce 294586 1 cup
Water ¼ cup
Cut Fruit Express Asian Slaw 145109 7 oz.
Tulkoff Kimchi Aioli 289422 1 1/2 oz.
Wholesale Produce Lime 105353 1/2 each
Wholesale Produce 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.