Spicy Salsa Chicken Drummers

What You Need:

1 C hot salsa
1/4 C orange juice
1 TBSP lime juice
1 TBSP Italian Parsley
1 TBSP light brown sugar
1 TBSP olive oil + extra for brushing meat
1 tsp orange zest, grated
1 tsp oregano
1/4 tsp ground cumin
1/4 tsp pepper
4 (8 oz) chicken legs

How to Make It:

Combine the salsa, orange and lemon juice, parsley, brown sugar, olive oil, orange zest, oregano, cumin and pepper in a food processor.
Process until the mixture becomes smooth.
Place the chicken legs in a shallow container with a lid.
Pour the salsa mixture over the chicken legs.
Cover and refrigerate at least 4 hours turning the container every so often to make sure the marinade covers the chicken completely.
Remove the chicken from the marinade.
Place the marinade into a saucepan, bring to a rapid boil and cook 1 minute.
Brush the chicken legs with the extra olive oil.
Heat the grill to medium heat.
Place the chicken legs over the direct heat and grill 10 minutes turning once.
Remove the chicken legs to the indirect heat and continue cooking 40 minutes or until juices run clear.
The last 15 minutes of cooking baste the legs with the leftover marinade.

This meat is great served with a fruit salad.