Oh yes—that’s a perfect combination: smoky, sweet, and a little boozy kick! Here’s a detailed recipe for grilled chicken drumsticks with bourbon-cherry BBQ sauce that balances flavor and technique.
Grilled Chicken Drumsticks with Bourbon-Cherry BBQ Sauce
Ingredients (serves 4–6):
For the chicken:
- 8–10 chicken drumsticks
- 1–2 tbsp olive oil
- Salt and pepper
- 1 tsp smoked paprika (optional, for extra smokiness)
- ½ tsp garlic powder
For the bourbon-cherry BBQ sauce:
- 1 cup fresh or frozen cherries, pitted (or canned, drained)
- ½ cup ketchup
- ¼ cup bourbon
- 2 tbsp apple cider vinegar
- 2 tbsp brown sugar (adjust to taste)
- 1 tsp Worcestershire sauce
- 1 clove garlic, minced
- Salt and pepper to taste
- Pinch of red pepper flakes (optional, for heat)
Instructions:
1. Prepare the BBQ sauce:
- In a small saucepan, combine cherries, ketchup, bourbon, apple cider vinegar, brown sugar, Worcestershire sauce, garlic, and red pepper flakes.
- Bring to a simmer over medium heat.
- Cook 10–15 minutes, stirring occasionally, until cherries are soft.
- Use an immersion blender (or regular blender) to purée until smooth.
- Simmer 5 more minutes until slightly thickened. Season with salt and pepper. Set aside.
2. Prepare the chicken:
- Pat drumsticks dry and rub with olive oil, salt, pepper, smoked paprika, and garlic powder.
- Preheat grill to medium-high heat (~200°C / 400°F).
3. Grill the drumsticks:
- Place drumsticks on the grill and cook 20–25 minutes, turning occasionally.
- Brush generously with bourbon-cherry BBQ sauce during the last 5–10 minutes of grilling to build a sticky glaze.
- Check doneness: internal temperature should reach 75°C (165°F).
4. Serve:
- Brush with extra sauce before serving.
- Garnish with fresh parsley or chopped green onions.
- Pair with grilled veggies, corn on the cob, or a light coleslaw.
💡 Tips:
- For extra smoky flavor, add a few soaked wood chips to the grill.
- If you want a more intense cherry flavor, reduce the sauce further until thicker before brushing.
- Can also finish in the oven (200°C / 400°F for 10–15 minutes) if grill space is limited.
If you want, I can give a quick weeknight version that uses store-bought cherry preserves and bourbon—much faster but still tasty and sticky. That one takes about 25–30 minutes total.
Do you want me to show that shortcut version?
