Cherry BBQ Chicken Drumsticks
Course: Dinner, Main DishCuisine: AmericanDifficulty: Easy
Servings
6
servingsPrep time
15
minutesCooking time
1
hour10
minutesInactive time
1
hourTotal time
2
hours25
minutesIngredients
3 teaspoons ancho chile powder
1 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
12 chicken drumsticks (about 3 1/4 pounds)
2 tablespoons canola oil
1/2 Vidalia onion, finely chopped
2 cloves garlic, chopped
2 tablespoons tomato paste
Juice of 2 oranges
Juice of 1/2 lemon
1 cup ketchup
1 (16-ounce) bag frozen pitted cherries, thawed
1/2 cup water
Olive oil, for greasing grates
Fresh cherries, for serving
Directions
- In a small bowl, whisk together 2 teaspoons chile powder, smoked paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Season the chicken drumsticks and carefully loosen the skin to season the meat. Cover with plastic wrap and let marinate for at least 1 hour or overnight.
- Meanwhile, add oil to a medium saucepan over medium heat. Once hot, add onion, and garlic, and sauté until onion is soft and translucent. Add the remaining 1 teaspoon ancho chile powder, and tomato paste and toast for 1 minute. Add orange juice, lemon juice, ketchup, cherries, water, salt, and pepper. Reduce heat to low and simmer for 30 minutes. Puree with a hand blender until smooth. Reserve 1 cup sauce for grilling and hold the rest for serving.
- Preheat a grill to medium heat. Oil the grill grate with olive oil to keep the chicken from sticking.
- Grill chicken, turning frequently, until cooked through and skin is crisp, about 25 minutes. Brush with reserved barbecue sauce and grill 5 minutes more.
- Serve the chicken with fresh cherries and a side of sauce.
