Hands-on: 1 hr. Total: 1 hr. 40 min.
3 cups fresh or frozen sour cherries, pitted and thawed (about 20 ounces)
¼ cup water
2 tablespoons sugar
⅓ cup honey
⅓ cup unsalted ketchup
¼ cup unsalted tomato paste
¼ cup unseasoned rice vinegar
3 tablespoons bourbon
1½ teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon onion powder
½ teaspoon dry mustard
⅛ teaspoon ground red pepper
4 pounds chicken drumsticks, skinned (about 16)
1. Place cherries in a food processor; pulse until almost smooth. Bring
cherry puree, ¼ cup water, and sugar to a boil in a 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;
2. Add cherry liquid to pan; bring to a boil. Stir in honey and next 9
ingredients (through ground red pepper). Reduce heat to mediumlow;
cook 10 minutes or until slightly thickened, stirring occasionally.
Cool. Place 1 cup sauce in a bowl; reserve.
3. Preheat grill to medium-high (about 450°F).
4. Coat grill grate and drumsticks with cooking spray. Arrange
drumsticks on grate; cover and grill 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. Serves 8 (serving size: 2 drumsticks and
about 2 tablespoons sauce)
CALORIES 389; FAT 9.9g (sat 2.5g, mono 3.3g, poly 2.3g); PROTEIN 45g; CARB 28g;
FIBER 1g; SUGARS 23g (est. added sugars 17g); CHOL 206mg; IRON 2mg; SODIUM
585mg; CALC 39mg