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Bourbon-Molasses Chicken Drumsticks Recipe

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This recipe for Bourbon-Molasses Chicken Drumsticks, by , is from THE BYER FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carol Scherner
Added: Saturday, January 21, 2006


1/4 c. butter
1 c. minced onion
1 c. ketchup
1/4 c. molasses
2 T. brown sugar
1 1/2 T. Worcestershire sauce
2 t. yellow mustard
3/4 t. black pepper, divided
1/4 t. chili powder
1/4 c. bourbon

1 1/2 t. kosher salt
12 chicken drumsticks

Melt butter in large saucepan over medium heat. Add
onion; saute until soft, about 6 minutes. Add next 5
ingredients, 1/4 t. pepper, and chili powder. Reduce
heat to med-low; simmer until sauce thickens about 15
min. Stir in bourbon; cook until heated through, about 3
min. Season with salt. (Can be made 1 day ahead.
Cover and chill.) Mix 1 1/2 t. salt and 1/2 t. pepper in
bowl. Loosen skin on drumsticks. Rub salt and pepper
mixture under skin without tearing skin. Cover; let
stand at room temp. 30 minutes.

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

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