18 oz barbecue sauce
3 cups apple juice
⅓ cup brown sugar
1 tbsp olive oil
1 tbsp chili powder
1 tsp ground black pepper
4 garlic cloves, peeled and bruised
⅓ cup red onions, halved
2 tbsps barbeque seasoning of your choice
2 lb chicken drumsticks
To serve:
Either or combination of the following: corn muffins, sauteed corn, roasted or grilled corn-on-the-cob, sauteed green beans, stewed beans, & or coleslaw
reduced marinade
Preheat your oven to 360 degrees F. Grease and line a baking sheet with parchment paper.
Puree all the ingredients until smooth.
In a mixing bowl, combine chicken drumsticks and the marinade until evenly incorporated.
Seal, and transfer to a chilled area. Marinate the drumsticks for at least 2 hours, no more than 4 hours.
When ready to roast, place the chicken drumsticks with a little space in between each other. Reserve at least 3 cups of the marinade.
Transfer to the oven and bake for 35 to 40 minutes or until chicken is fork-tender and juices run clear, turning often and brushing frequently with the remaining marinade.
While the chicken is roasting, transfer the reserved marinade into a saucepot and bring the mixture to a simmer.
Reduce the marinade until thickened, roughly 10 to 15 minutes
When drumsticks are cooked, serve immediately with your choice of accompaniments, together with the reduced sauce.
It is important to marinate the chicken in the refrigerator for at least 2 to 4 hours. The longer we marinate the chicken, the better. While chilling your marinated chicken, flip the bag from side to side every few hours to make sure that they are evenly marinated.
Sugar: 53g
:
Calcium: 117mg
Calories: 458kcal
Carbohydrates: 66g
Cholesterol: 93mg
Fat: 13g
Fiber: 2g
Iron: 3mg
Potassium: 645mg
Protein: 20g
Saturated Fat: 3g
Sodium: 1011mg
Vitamin A: 762IU
Vitamin C: 4mg
