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      Spicy Molasses-Barbecued Drumsticks

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      • 3 Tbsp chili sauce, bottled

      • 1 1/2 Tbsp apple cider vinegar, plain or seasoned

      • 1 Tbsp molasses, or light

      • 1 tsp chili powder

      • 1/2 tsp canned chipotle peppers in adobo sauce, minced

      • 1 garlic cloves, minced

      • 12 oz. skinless boneless chicken drumsticks, uncooked


      To make molasses barbecue sauce, combine chili sauce,
      vinegar, molasses, chili powder, chipotle en adobo and garlic in a small
      saucepan; bring to a boil. Reduce heat to low and simmer, stirring,
      until thickened, 2-3 minutes.


      Meanwhile,
      spray grill rack with nonstick spray and prepare grill. Place chicken
      on grill and cook, turning occasionally, about 8 minutes.


      Brush chicken with barbecue sauce. Cook, turning the chicken, until deeply glazed and cooked through, 5-6 minutes longer.


      Note:


      This sauce is great on either grilled or broiled chicken,
      beef, or pork. Two types of molasses are available in supermarkets:
      unsulphured light (mild) and blackstrap. For most cooking and baking,
      light molasses is used. You might like to serve these drumsticks with
      chopped romaine lettuce and shredded carrot tossed with a low-fat blue
      cheese dressing.


      If you prefer, you can broil chicken 6 inches from heat
      until cooked through, about 6 minutes on each side. Then brush chicken
      with sauce and broil, turning occasionally, about 4 minutes longer.


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