Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Barbecue Chicken Drumsticks
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- Level: Easy
- Total: 3 hr 15 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 563
- Total Fat
- 29 g
- Saturated Fat
- 7 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 1 g
- Sugar
- 22 g
- Protein
- 47 g
- Cholesterol
- 235 mg
- Sodium
- 779 mg
- Level: Easy
- Total: 3 hr 15 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 563
- Total Fat
- 29 g
- Saturated Fat
- 7 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 1 g
- Sugar
- 22 g
- Protein
- 47 g
- Cholesterol
- 235 mg
- Sodium
- 779 mg
Ingredients
Directions
- Make the chicken: Combine the brown sugar, chili powder, paprika and cumin in a small bowl. Season the chicken all over with 1 tablespoon salt and 1 teaspoon pepper, then rub all over with the spice mixture. Cover and refrigerate 1 to 2 hours.
- Meanwhile, make the barbecue sauce: Whisk the ketchup, vinegar, brown sugar, orange juice, garlic, molasses, hoisin sauce, mustard and chili powder in a small saucepan until smooth. Bring to a boil, then reduce the heat to a simmer and cook until slightly thickened, 10 to 15 minutes. (You should have 1 1/4 to 1 1/2 cups sauce.)
- Remove the chicken from the refrigerator 30 minutes before grilling. Preheat a grill to medium and oil the grates. Grill the chicken, covered and turning occasionally, until lightly charred and a thermometer inserted into a drumstick (without touching the bone) registers 170 degrees F, 35 to 45 minutes, brushing with some of the barbecue sauce during the last 10 minutes of cooking. Transfer to a platter and brush with more barbecue sauce. Serve with the remaining sauce.
