Grilled Chicken Drummettes with Ancho-Cherry Barbecue Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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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 chilies (about 1 ounce), stemmed, seeded |
2 garlic cloves |
1 teaspoon ground coriander |
pinch of ground cloves |
3 pounds chicken wing drummettes |
Directions:
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. (Can be made 3 days ahead. Cover and chill.)
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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