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chile powder paprika kosher salt black pepper chicken canola oil Vidalia onion garlic tomato paste oranges lemon lemon orange ketchup sweet cherries water olive oil
Viewed: 117 - Published at: 4 years agoIngredients
- 3 teaspoons dried ancho chile powder
- 1 teaspoon smoked paprika
- kosher salt
- black pepper, freshly ground
- 12 chicken drumsticks (about 3 1/4 pounds) or 12 chicken thighs (about 3 1/4 pounds)
- 2 tablespoons canola oil
- 1/2 vidalia onion, finely chopped
- 2 garlic cloves, chopped
- 2 tablespoons tomato paste
- 2 oranges, juice of
- 1/2 lemon, juice of
- 1/2 lemon, zest of
- 1/2 orange, zest of
- 1 cup ketchup
- 1 (16 ounce) bag frozen dark sweet cherries, thawed
- 1/2 cup water
- olive oil, for greasing grill
Method
- In a small bowl, whisk together 2 teaspoons chile powder, smoked paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper.
- Season the chicken drumsticks and carefully loosen the skin to season the meat.
- Cover with plastic wrap and let marinate for at least 1 hour or overnight.
- Meanwhile, add oil to a medium saucepan over medium heat.
- Once hot, add onion, and garlic, and saute until onion is soft and translucent.
- Add the remaining 1 teaspoon ancho chile powder, and tomato paste and toast for 1 minute.
- Add orange juice, lemon juice, ketchup, cherries, water, salt, and pepper. Reduce heat to low and simmer for 30 minutes.
- Puree with a hand blender until smooth.
- Reserve 1 cup sauce for grilling and hold the rest for serving.
- Preheat a grill to medium heat. Oil the grill grate with olive oil to keep the chicken from sticking.
- Grill chicken, turning frequently, until cooked through and skin is crisp, about 25 minutes.
- Brush with reserved barbecue sauce and grill 5 minutes more.
- Serve with remaining warm sauce.
