- 3 Tbsp chili sauce, bottled
- 1 1/2 Tbsp apple cider vinegar, plain or seasoned
- 1 Tbsp molasses, or light
- 1 tsp chili powder
- 1/2 tsp canned chipotle peppers in adobo sauce, minced
- 1 garlic cloves, minced
- 12 oz. skinless boneless chicken drumsticks, uncooked
To make molasses barbecue sauce, combine chili sauce,
vinegar, molasses, chili powder, chipotle en adobo and garlic in a small
saucepan; bring to a boil. Reduce heat to low and simmer, stirring,
until thickened, 2-3 minutes.
Meanwhile,
spray grill rack with nonstick spray and prepare grill. Place chicken
on grill and cook, turning occasionally, about 8 minutes.
Brush chicken with barbecue sauce. Cook, turning the chicken, until deeply glazed and cooked through, 5-6 minutes longer.
Note:
This sauce is great on either grilled or broiled chicken,
beef, or pork. Two types of molasses are available in supermarkets:
unsulphured light (mild) and blackstrap. For most cooking and baking,
light molasses is used. You might like to serve these drumsticks with
chopped romaine lettuce and shredded carrot tossed with a low-fat blue
cheese dressing.
If you prefer, you can broil chicken 6 inches from heat
until cooked through, about 6 minutes on each side. Then brush chicken
with sauce and broil, turning occasionally, about 4 minutes longer.
