Lip smacking BBQ drumsticks
This BBQ sauce is sweetened with dates instead of traditional brown sugar
229 cal Serves 5
Prep time 0h 10m
Cook time 0h 35m
Total time 0h 45m
Step 1In 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.
Step 2Place 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*.
Step 3Serve with some of the remaining sauce, if desired. Cover and refrigerate remaining sauce for up to 2 weeks.
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.
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.
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