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Recipes

Grilled Chicken Drummettes with Ancho-Cherry Barbecue Sauce

By Rochelle PalermoPhotography by Mark Thomas

3.9

(20)

Image may contain Food Animal and Bird

Recipe information

  • Yield

    10 Servings

Ingredients

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 chiles; (about 1 ounce), stemmed, seeded

2

garlic cloves

1

teaspoon ground coriander

of ground cloves

3

pounds chicken wing drummettes

Need to make a substitution?

Preparation

  1. Step 1

    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. DO AHEAD Can be made 3 days ahead. Cover and chill.

    Step 2

    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.

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