Lip smacking BBQ drumsticks

This BBQ sauce is sweetened with dates instead of traditional brown sugar

by Emily Richards PH Ec.
229 cal Serves 5
Prep time 0h 10m
Cook time 0h 35m
Total time 0h 45m
Lip smacking BBQ drumsticks



  1. Step 1

    In a saucepan, heat oil over medium heat and cook onion, garlic, thyme, chili powder and pepper for 3 minutes or until softened. Stir in tomato passata, dates, vinegar, Worcestershire and hot pepper sauce and bring to a simmer for 5 minutes. Remove from heat and let cool slightly. Scrape into blender and purée until smooth. Makes about 2 1/2 cups (625 mL) of sauce.
  2. Step 2

    Place drumsticks on greased grill over medium heat for 10 minutes. Turn and grill for 5 minutes more. Start brushing with about 1 cup (250 mL) of sauce, turning often and basting for about more 10 minutes*.
  3. Step 3

    Serve with some of the remaining sauce, if desired. Cover and refrigerate remaining sauce for up to 2 weeks.
  4. Step 4

    * Use a digital food thermometer to check that chicken has reached an internal temperature of 165°F (74°C).


  • You can use the same amount of skinless, bone-in chicken thighs instead of drumsticks.
  • Food safety move: measure out 1 cup (250 mL) of the sauce for basting the chicken. Cover and save the rest in the fridge for later.

Nutritional information

Per serving (2 drumsticks)

27 g
182 mg
491 mg
Total fat
8 g
Saturated fat
2 g
97 mg
12 g
2 g
10 g

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2014.