Grilled Chicken Drummettes with Ancho-Cherry Barbecue Sauce
This fabulous, super easy recipe is what I brought to a Superbowl party – it was a bit hit and everyone asked for the recipe. If you like spicy, a touch of sweet and tartness you will love this recipe. I think it would be good on pork, chicken and turkey...enjoy!
Ingredients – yields 10 servings
- 1 1/4 cups apple cider vinegar
- 3/4 cup ketchup
- 3/4 cup chopped onion
- 3/4 cup dried tart cherries
- 1/3 cup (packed) dark brown sugar
- 1/4 cup water
- 3 tablespoons mild-flavored (light) molasses
- 2 large dried ancho chilies (about 1 ounce), stemmed, seeded
- 2 garlic cloves
- 1 teaspoon ground coriander
- Pinch of ground cloves
- 3 pounds chicken wing drummettes
Preparation
Combine all ingredients except chicken in heavy medium saucepan. Bring to boil. Reduce heat to medium-low. Cover; simmer until chilies and cherries are tender, about 20 minutes. Working in batches, purée mixture in blender. Return sauce to pan. If necessary, simmer uncovered until sauce is reduced to 3 cups and thickens. Season with salt and pepper. (Can be made 3 days ahead. Cover and chill.)
Prepare barbecue (medium heat). Sprinkle chicken with salt and pepper. Grill until just cooked through, turning occasionally, about 10 minutes. Brush sauce over; continue grilling until glazed, turning chicken and basting often with more sauce, about 5 minutes longer. Serve with remaining sauce.
