This barbecue has all the characteristics of your favorite sauce —caramel notes, fruity, savory and a pleasant vinegar tang. Sour cherries are mellowed by the honey in the sauce. Give the drumsticks a lacquered coat of sauce before placing on the grill.
Time 1 Hour 40 minutes| Serves 8 (serving size: 2 drumsticks)
• 3 cups fresh or thawed sour cherries, pitted (about 20 oz.)
• 1/4 cup water
• 2 tablespoons sugar
• 1/3 cup honey
• 1/3 cup unsalted ketchup
• 1/4 cup unsalted tomato paste
• 1/4 cup unseasoned rice vinegar
• 3 tablespoons bourbon
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• 1/2 teaspoon dry mustard
• 1/8 teaspoon ground red pepper
• 4 pounds chicken drumsticks, skinned (about 16)
• Cooking spray
1. Place cherries in a food processor; pulse until almost smooth. Bring cherry puree, 1/4 cup water, and sugar to a boil in a small 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; discard remaining solids.
2. Add cherry liquid to pan; bring to a boil. Stir in honey and next 9 ingredients (through ground red pepper). Reduce heat to medium-low; 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 grill; cover and cook 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.