Old-Fashioned Barbecued Drumsticks
Old-Fashioned Barbecued Drumsticks
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 294 |
| pro | 25 g |
| total fat | 7 g |
| sat. fat | 2 g |
| carb | 35 g |
| fibre | 2 g |
| chol | 87 mg |
| sodium | 785 mg |
| % RDI: | - |
| calcium | 9 |
| iron | 27 |
| vit A | 18 |
| vit C | 32 |
| folate | 8 |
- Portion size: 4
Drumsticks are very inexpensive and a favourite with kids, especially when the chicken is smothered in homemade Cajun barbecue sauce.
Ingredients
- 1 cup 1cuptomato sauce
- 1/3 cup 1/3cuptomato paste
- 1/4 cup 1/4cuppacked brown sugar
- 1/4 cup 1/4cupcider vinegar
- 1/4 cup 1/4cupDijon mustard
- 1 1oniononions, chopped
- 3 3garlic clovegarlic cloves, minced
- 2 tbsp 2tbspfancy molasses
- 1 tbsp 1tbspCajun seasoning or chili powder
- 1 tsp 1tspWorcestershire sauce
- 8 8chicken drumstickchicken drumsticks, skinned
Preparation
In saucepan, bring tomato sauce, tomato paste, sugar, vinegar, mustard, onion, garlic, molasses, Cajun seasoning and Worcestershire sauce to boil, stirring often. Reduce heat to medium-low; simmer for 10 minutes. Let cool for 10 minutes. Pour into blender; purée until smooth. (Make-ahead: Refrigerate in airtight container for up to 1 month.) Set aside 2/3 cup (150 mL) to serve with drumsticks. Transfer remaining sauce to large bowl.
Place chicken on greased grill over medium heat. Close lid and grill, turning once, until juices run clear when chicken is pierced, about 30 minutes. Add to bowl of barbecue sauce; toss to coat. Return chicken to grill; grill until slightly crusty but still saucy, about 5 minutes. Serve with reserved sauce.
Additional information :
Variation
Micro-Grilled Drumsticks: Follow first paragraph. Place drumsticks in 11- x 7-inch (2 L) microwaveable baking dish; cover and microwave at High, turning halfway through, until juices are still slightly pink when chicken is pierced, about 6 minutes. Add to bowl of sauce; toss to coat. Place on greased grill over medium-high heat; close lid and grill, turning once, until juices run clear when chicken is pierced, about 10 minutes.
Source : Canadian Living Magazine: June 2003
