Cranberry Beet BBQ Chicken Drumsticks
- Yield: 4 servings
Ingredients
·       1 Tbsp olive oil
·       ½ smallsweet onion, diced
·       2 garlic cloves grated or minced
·       Salt and pepper to taste
·       2 tsp ancho chili powder (or regular chili powder)
·       2 tsp smoked paprika plus a little extra to sprinkle on the chicken
·       1 Tbsp onion powder plus a little extra to sprinkle on the chicken
·       1 cup ketchup
·       2 Tbsp brown sugar
·       1 Tbsp Worcestershire sauce
·       2 Tbsp balsamic vinegarto taste
·       ¾ cup unsweetened cranberry juice
·       15- oz can whole beets drained
·      8 chicken drumsticks
Instructions
- To make the BBQ sauce, place a medium saucepot over medium heat and add the olive oil. Next, add the onion and season lightly with salt and pepper. Cook for 5 minutes, stirring occasionally, and then add the garlic. Cook, stirring constantly, for one minute more.
- To the pot, add the chili powder, smoked paprika, onion powder, ketchup, brown sugar, Worcestershire sauce, and balsamic vinegar. Stir to mix everything well and cook gently, over med-low heat now, for about 5 minutes (this activates those spices). Transfer this mixture to a blender and add the cranberry juice and beets. Blend until very smooth, and then pour back into the pot. Taste it, see if you like it, adjust for seasoning. You do you here!
- Cook the sauce over low heat, and allow it to reduce for 25 to 30 minutes (it should sputter and simmer gently), partially covered, to catch those sputters. It will eventually thicken and cook down into a glossy, rich sauce.
- Meanwhile, prep the chicken. Preheat your oven to 350 degrees F. Thoroughly pat your chicken dry with a paper towel. Season it on all sides with salt and pepper, and then sprinkle on a light coating of both onion powder and smoked paprika, ensuring that all of the drumsticks are well-seasoned.
- Cover a large baking sheet with foil and then place a cooling rack over top. Lifting the chicken up via this rack will help it stay crisper as it roasts. Bake for 40 minutes, flipping about every 10. Remove from the oven and brush (with a silicone brush, ideally) a thick coating of the BBQ sauce onto the chicken, flipping them each time you add another coat – every 10 minutes – for 30 to 40 minutes more, or until the chicken is cooked through. I usually have some sauce leftover, and I like to serve it on the side.
- When the chicken is done, crank up your broiler and broil the drumsticks for about 2 minutes on each side, to really get them nice and brown. This will also crisp up the skin just a little bit.
- Serve right away, and enjoy.