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    Bourbon & Molasses Chicken Drumsticks


    Source of Recipe


    Bon Appetit July 2004

    Recipe Introduction


    Healthy Units: 3 per drumstick

    Notes: The entire batch of sauce with my changes is 19 HU's. I used half a batch for 5 lbs (16)of meaty drumsticks (2 oz of meat per drumstick).

    List of Ingredients




    1/4 cup (1/2 stick) butter (Used light butter)
    1 cup minced onion
    1 cup ketchup
    1/4 cup molasses
    2 tablespoons (packed) brown sugar
    1 1/2 tablespoons Worcestershire sauce
    2 teaspoons yellow mustard
    3/4 teaspoon ground black pepper, divided
    1/4 teaspoon chili powder
    1/4 cup bourbon

    1 1/2 teaspoons coarse kosher salt
    12 chicken drumsticks (skin removed)

    Recipe



    Melt butter in large saucepan over medium heat. Add onion; sauté until soft, about 6 minutes. Add next 5 ingredients, 1/4 teaspoon pepper, and chili powder. Reduce heat to medium-low; simmer until sauce thickens, about 15 minutes. Stir in bourbon; cook until heated through, about 3 minutes. Season with salt. (Can be made 1 day ahead. Cover and chill.)

    Mix 1 1/2 teaspoons salt and 1/2 teaspoon pepper in bowl. Loosen skin on drumsticks. Rub salt and pepper mixture under skin without tearing skin. Cover; let stand at room temperature 30 minutes. (since mine were skinless, I just tossed with s&p).

    Prepare barbecue (medium heat). Grill drumsticks until skin is crisp and juices run clear, turning to cook all sides, about 25 minutes. Transfer 1/2 cup barbecue sauce to small bowl; reserve. Brush drumsticks with remaining sauce and cook until glaze forms, about 3 minutes longer. Transfer drumsticks to platter and serve with reserved sauce.
 

 

 

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