Posted in Chicken, Main Dish, tagged baked, barbecue, bbq, Chicken, dinner, drumsticks, grill, legs, Main Dish, meat, molasses, oven, Recipes, summer, sweet, thighs on September 18, 2010 |
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I decided it’s about time I start cleaning out my freezer and seeing what I can use and what needs to be thrown away. This package of drumsticks was occupying the back of the second shelf. I don’t really know a whole lot of things to do with drumsticks, but the first thing I immediately think of is barbecue. I kind of needed something quick and easy too – I didn’t want to spend all day in the kitchen.
This recipe does take some think-ahead time because you start the day before, partially cook the chicken, and let it marinate in the sauce until you’re ready to use it, but actual preparation the day of is very simple. You can use whatever barbecue sauce you like, and using a bottled sauce would certainly make it an even easier recipe, but I wanted to try one from Cooks Illustrated (originally published for serving with pork), and I’ve included that recipe here for you as well.
The chicken turned out great, and the sauce was sweet and sticky and good. It made for a great summer meal! You can also use this recipe for thighs, and I’m sure other parts of chicken as well. This is a halved recipe, so if you have more than two people you may want to double it.
Barbecue Chicken Drumsticks (Recipe found here)
- 5-6 chicken drumsticks and/or thighs, with skin on
- 1 cup barbecue sauce (or one recipe Cooks Illustrated sauce below)
In oblong storage container (I just used a large bowl), pour 1/4-1/2 cup barbecue sauce on bottom and tilt to evenly coat.
Put chicken into dutch oven or other large pot with a lid. Fill with water until water is about 2 inches higher than chicken. Bring to a boil and cook 15-20 minutes – no longer, or chicken will be tough. Pour into colander to drain water.
While chicken is in colander, turn on cool water, and while holding chicken leg under water, pull off skin and any fat (meat will be tender so be careful not to pull off any meat pieces).
Place each skinned piece into the prepared container. If using thighs, place the piece meat-side down, the side the bone isn’t sticking out of.
Pour the rest of the barbecue sauce evenly over the chicken, making sure to cover all the meat. Cover container (I covered the bowl with plastic wrap) and put into fridge either for the rest of the day or overnight. Because the chicken is hot, it absorbs more of the sauce flavoring.
Preheat oven to 400 degrees. Place coated pieces of chicken in greased oblong or square pan. Bake for 40 minutes. Alternately, you can grill.
CI Barbecue Sauce (Slightly adapted from Cooks Illustrated July & Aug 2009)
- 1/2 cup ketchup
- 1/4 cup molasses (calls for light or mild, all I had was dark and it was fine)
- 1/2 tsp onion powder
- 2 Tbsp Worcestershire sauce
- 2 Tbsp Dijon mustard
- 2 Tbsp cider vinegar
- 1 Tbsp brown sugar
Bring all ingredients to simmer in small saucepan over medium heat; cook, stirring occasionally, until sauce is reduced to about 1 cup, 5-7 minutes.
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