Grilled Chicken Drumsticks with Bourbon- Cherry BBQ Sauce

Hands-on: 1 hr. Total: 1 hr. 40 min.

3 cups fresh or frozen sour cherries, pitted and thawed (about 20 ounces)

INGREDIENTS:

¼ cup water

2 tablespoons sugar

⅓ cup honey

⅓ cup unsalted ketchup

¼ cup unsalted tomato paste

¼ cup unseasoned rice vinegar

3 tablespoons bourbon

1½ teaspoons kosher salt

1 teaspoon black pepper

1 teaspoon onion powder

½ teaspoon dry mustard

⅛ teaspoon ground red pepper

4 pounds chicken drumsticks, skinned (about 16)

Cooking spray :

1. Place cherries in a food processor; pulse until almost smooth. Bring

cherry puree, ¼ cup water, and sugar to a boil in a saucepan over

 

medium-high. Reduce heat to low; simmer 20 minutes. Strain mixture

through a fine-mesh sieve over a bowl to yield about 1 cup liquid;

discard solids.

2. Add cherry liquid to pan; bring to a boil. Stir in honey and next 9

ingredients (through ground red pepper). Reduce heat to medium low;

cook 10 minutes or until slightly thickened, stirring occasionally.

Cool. Place 1 cup sauce in a bowl; reserve.

3. Preheat grill to medium-high (about 450°F).

4. Coat grill grate and drumsticks with cooking spray. Arrange

drumsticks on grate; cover and grill 8 minutes, turning occasionally.

Reduce heat to medium. Brush drumsticks with remaining sauce; cook

12 minutes or until done, turning and brushing every 3 minutes. Serve

with reserved 1 cup sauce. Serves 8 (serving size: 2 drumsticks and

about 2 tablespoons sauce)

NUTRITION:

CALORIES 389; FAT 9.9g (sat 2.5g, mono 3.3g, poly 2.3g); PROTEIN 45g; CARB 28g;

FIBER 1g; SUGARS 23g (est. added sugars 17g); CHOL 206mg; IRON 2mg; SODIUM

585mg; CALC 39mg