Shelly's Recipe

BOURBON-MOLASSES CHICKEN DRUMSTICKS

Category: Chicken

1/4 cup butter
1 cup onion, minced
1 cup ketchup
1/4 cup molasses
2 tbsp packed brown sugar
1 1/2 tbsp Worcestershire sauce
2 tsp yellow mustard
3/4 tsp ground black pepper
1/4 tsp chili powder
1/4 cup bourbon
1 1/2 tsp kosher salt
12 chicken drumsticks

Melt butter in medium saucepan over medium heat. Add onion; saute until soft, about 6 minutes. Add next 5 ingredients, 1/4 tsp black pepper and chili powder. Reduce heat to medium low; simmer until sauce thickens; about 15 minutes. Stir in bourbon; cook until heated through, about 3 minutes. Season with salt. (Can be made 1 day ahead. Cover and chill.)

Mix 1 1/2 tsp salt and 1/2 tsp black pepper in bowl. Loosen skin on drumsticks. Rub salt and pepper mixture under skin without tearing skin. Cover; let stand at room temperature 30 minutes.

Prepare barbeque (medium heat). Grill drumsticks until skin is crisp and juices run clear; turning to cook on all sides, about 25 minutes. Transfer 1/2 cup sauce to a small bowl; reserve. Brush drumsticks with remaining sauce and cook until glaze forms, about 3 minutes longer. Transfer drumsticks to a platter and serve with reserved sauce.