Cherry BBQ Chicken Drumsticks

Total Time:
2 hr 25 min
15 min
1 hr
1 hr 10 min

6 to 8 servings

  • 3 teaspoons ancho chile powder
  • 1 teaspoon smoked paprika
  • Kosher salt and freshly ground black pepper
  • 12 chicken drumsticks (about 3 1/4 pounds)
  • 2 tablespoons canola oil
  • 1/2 Vidalia onion, finely chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons tomato paste
  • Juice of 2 oranges
  • Juice of 1/2 lemon
  • 1 cup ketchup
  • 1 (16-ounce) bag frozen pitted cherries, thawed
  • 1/2 cup water
  • Olive oil, for greasing grates
  • Fresh cherries, for serving
  • In a small bowl, whisk together 2 teaspoons chile powder, smoked paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Season the chicken drumsticks and carefully loosen the skin to season the meat. Cover with plastic wrap and let marinate for at least 1 hour or overnight.

  • Meanwhile, add oil to a medium saucepan over medium heat. Once hot, add onion, and garlic, and saute until onion is soft and translucent. Add the remaining 1 teaspoon ancho chile powder, and tomato paste and toast for 1 minute. Add orange juice, lemon juice, ketchup, cherries, water, salt, and pepper. Reduce heat to low and simmer for 30 minutes. Puree with a hand blender until smooth. Reserve 1 cup sauce for grilling and hold the rest for serving.

  • Preheat a grill to medium heat. Oil the grill grate with olive oil to keep the chicken from sticking.

  • Grill chicken, turning frequently, until cooked through and skin is crisp, about 25 minutes. Brush with reserved barbecue sauce and grill 5 minutes more.

  • Serve the chicken with fresh cherries and a side of sauce.

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    This recipe is featured in:

    Great Grilled Chicken