Chicken With Plum Barbecue Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This comes from my Eat Well, Stay Well cookbook. This is a tangy-sweet, sticky way to fix chicken. YUM. I can't always find plum jam, so I use currant. This freezes well too. I mix everything together in a bowl, add the chicken, toss to coat and then put in labeled Ziploc bags. Thaw before broiling. Ingredients:
8 ounces tomato sauce |
1/3 cup plum jam |
1 tablespoon cider vinegar |
2 garlic cloves, minced |
1/2 teaspoon hot sauce |
1/2 teaspoon ground ginger |
1/2 teaspoon salt |
1 teaspoon chili powder |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
8 chicken drumsticks, skinned |
Directions:
1. In a medium saucepan, combine the tomato sauce, jam, vinegar, garlic, hot sauce, ginger and salt.
2. Bring to a boil. Reduce to a simmer, cover and cook for 10 minutes.
3. Uncover and cook for 5 minutes or until the sauce is thick enough to coat a spoon and the flavors have blended.
4. Cool to room temperature. Measure out 1/2 cup of the sauce and set aside; use the rest as a baste.
5. Preheat the broiler. In a small bowl, combine chili powder, cumin and coriander.
6. Rub the chicken with the spice mixture.
7. Broil the chicken 6 inches from the heat for 3 minutes per side.
8. Brush with half of the basting mixture and broil for 5 minutes longer.
9. Turn the chicken over, brush with the remaining baste, and broil for 7 minutes longer or until cooked through.
10. Serve with the reserved sauce.
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