Our nation's birthday is approaching, and even though you can't beat the large scale fireworks show the city puts on, ditching the crowds and sub-par carnival food for your own grilling masterpiece might be the better course. Whatever your family traditions are, Fourth of July Grilled Chicken Drumsticks with Bourbon-Cherry BBQ Sauce is a tasty way to change up the menu. These drumsticks are covered in a fruity and boozy sauce and come off the grill lusciously red, sticky, and flavorful.
Begin making the sauce by creating a cherry puree in a food processor from sour cherries. Bring the mixture to a boil with sugar and water, then reduce it and strain it through a fine-mesh. Combine cherry liquid, honey, unsalted ketchup, tomato paste, rice vinegar, bourbon, salt, pepper, onion powder, dry mustard, and red pepper in a saucepan until thickened. Grill drumsticks over medium-high heat for 8 minutes, then reduce heat and finish cooking, continuously brushing with sauce for beautiful color and caramelization. Serve with remaining sauce for a tantalizing savor of tangy vinegar and fruity sweetness. These drumsticks will get all over the face, so a box of wipes is probably a good idea. So ditch the mayhem of the city park this Independence Day, and enjoy better food in the comforts of your backyard with friends and family.
Fourth of July Grilled Chicken Drumsticks with Bourbon-Cherry BBQ Sauce Ingredients
- 3 cups fresh or frozen sour cherries, pitted and thawed (about 20 oz.)
- 1/4 cup water
- 2 tablespoons sugar
- 1/3 cup honey
- 1/3 cup unsalted ketchup
- 1/4 cup unsalted tomato paste
- 1/4 cup unseasoned rice vinegar
- 3 tablespoons bourbon
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon dry mustard
- 1/8 teaspoon ground red pepper
- 4 pounds chicken drumsticks, skinned (about 16)
- Cooking spray
Fourth of July Grilled Chicken Drumsticks with Bourbon-Cherry BBQ Sauce Directions
- Place cherries in a food processor; pulse until almost smooth. Bring cherry puree, 1/4 cup water, and sugar to a boil in a small 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 remaining solids.
- 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.
- Preheat grill to medium-high (about 450°F).
- Coat grill grate and drumsticks with cooking spray. Arrange drumsticks on grill; cover and cook 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.
Taken from cookinglight.com