H‑E‑B Seasoned Chicken Leg Quarters - Southwest Style

Avg. 3.92 lbs

$6.08 each($1.55 / lb)

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

There’s no need to trek all the way out to the Southwest when you’ve got these H-E-B seasoned chicken leg quarters in the fridge! Coated in an aromatic mix of garlic, bell pepper, chile pepper and paprika, they’re ready to grill or bake. All that’s left to do is prep a side dish or two and set the table. Chicken leg quarters are a plump and juicy poultry cut, made up of the thigh and drumstick.

• Chicken leg quarters
• Pre-seasoned in traditional Southwest spices
• Ready to grill or bake
• Easy dinner idea
• Select Ingredients: No artificial ingredients or certified synthetic colors
• Made by H-E-B in San Antonio, TX

Highlights

Nutrition Facts
Varies servings per container
Serving Size
4 oz (112g)
- Amount Per Serving
- Calories220
  Calories from Fat150
- % Daily Value^*
- Total Fat
  16g
  25%
- Saturated Fat
  4.5g
  23%
- Trans Fat
  0g
- Cholesterol
  95mg
  32%
- Sodium
  840mg
  35%
- Total Carbohydrate
  1g
  0%
- Dietary Fiber
  0g
  0%
- Protein
  17g
- Potassium
  220mg
  6%
- Vitamin A
  0mcg
  2%
- Calcium
  0mg
  2%
- Vitamin C
  0mg
  2%
- Iron
  0mg
  6%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
CHICKEN LEG QUARTERS, WATER, SEASONING (SPICES, CITRIC ACID, DEHYDRATED CELERY, DEHYDRATED GARLIC, DEHYDRATED ONION, PAPRIKA, DEHYDRATED BELL PEPPER, SALT, NATURAL SMOKE FLAVOR, YEAST EXTRACT, CHILE PEPPER), SODIUM PHOSPHATES, SODIUM LACTATE & SODIUM ACETATE.
Allergens and safety warnings
Safe Handling: This product was prepared from Inspected and Passed Meat and/or Poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these Safe Handling Instructions. Keep Refrigerated or Frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard.
Grill: Heat charcoal briquettes for 40 minutes until ash-covered or gas grill for 10 minutes with lid closed. Grill chicken about 4 inches above medium-low heat (325°F) in closed grill for 60 - 75 minutes. Flip chicken after 20 minutes or as needed to avoid flare-ups. Remove chicken when internal temperature reaches 165°F in the thickest part.

Oven: Preheat oven to 375°F. Place chicken on a foil-lined baking sheet. Bake uncovered in center of oven for 50 - 60 minutes, depending on size or until the internal temperature of the chicken reads 165°F. Let rest for 10 minutes before serving.