- 8
- 60 mins
- 100 mins
Ingredients
- 3 cups fresh or frozen sour cherries, pitted and thawed (about 20 oz)
- 1/4 cup water
- 2 Tbsp sugar
- 1/3 cup honey
- 1/3 cup unsalted ketchup
- 1/4 cup unsalted tomato paste
- 1/4 cup unseasoned rice vinegar
- 3 Tbsp bourbon
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1/2 tsp dry mustard
- 1/8 ground red pepper
- 4 lb chicken drumsticks, skinned (about 16)
- Cooking spray
Preparation
Step 1
Place cherries in a food processor; pulse until almost smooth. Bring cherry puree, ¼ 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 in a bowl; reserve.
Preheat grill to medium-high (about 450).
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.