This smoky hickory BBQ sauce doubles as a marinade to create a flavourful and tender BBQ chicken.
|1 cup||(250 mL) Ketchup|
|1 cup||(250 mL) Tomato sauce|
|¾ cup||(175 mL) Brown sugar|
|½ cup||(125 mL) Apple cider vinegar|
|¼ cup||(60 mL) Molasses|
|2 tsp||(10 mL) Hickory flavoured liquid smoke|
|1 tbsp||(15 mL) Butter|
|1 tsp||(5 mL) Paprika|
|1/2 tsp||(2 mL) Celery seed|
|1/2 tsp||(2 mL) Garlic powder|
|1/2 tsp||(2 mL) Cayenne pepper|
|1/2 tsp||(2 mL) Onion powder|
|1/4 tsp||(1 mL) Cinnamon|
|1/4 tsp||(1 mL) Chili powder|
|Pinch of salt|
|10||Maple Leaf Prime Naturally® Chicken Drumsticks|
|Salt and pepper|
MIX together all ingredients, except chicken drumsticks, in a sauce pan over medium heat. Bring to a gentle boil. Remove from heat and allow to cool.
SEASON chicken with salt and pepper, place in a resealable plastic bag. Pour 1/2 cup (125 mL) of cooled BBQ sauce over chicken, reseal bag and marinate in the fridge for at least 1 hour or overnight.
PREHEAT grill to medium high. Place chicken on grill and cook, brushing chicken with remaining sauce for 8-10 minutes or until chicken has reached an internal temperature of 185°F (85°C).
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