Grilled chicken leg quarters with asparagus

Ingredients

• 4 Pcs Chicken leg quarters
• 2 Asparagus bunch, blanched
• Italian Salad Dressing (You can also use the store bought dressing)
• 1/2 Cup Barbeque Sauce
• 3 Tbsp olive oil
• 1 Tbsp garlic, minced
• 1/2 Tsp black pepper
• 1/2 Tsp dried basil
• 1 Tsp sugar

For the Dressing:

• 1/4 cup olive oil
• 1/4 cup cider vinegar
• 2 tablespoons water
• 1 teaspoon minced garlic
• 2 teaspoons sugar
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1 teaspoon grated parmesan cheese

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Preparation

• For basting:
  
  In a saucepan, heat oil, add and saute garlic, add barbeque sauce. Stir constantly. Add sugar, stir until it completely dissolves. Add black pepper and basil. Set aside.
• For the Italian Dressing:
  
  Mix everything in a bowl, and put the remaining Italian dressing in a container. Refrigerate.
• Place leg quarters in a preheated grill, brush with basting mixture every 6 minutes, both sides. Do this 3x until cooked.
• Blanch the asparagus briefly and set aside. Drizzle with the Italian dressing and serve together with the grilled leg quarters.

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