There is something unique about a barbeque. Most foods seem to taste better for some reason when they are seared over a flame broiled fire. The charcoal or even gas grills enhance everything that is placed in its presence.
When chicken and the grill are mentioned in the same breath one usually reaches for the barbeque sauce. The typical sauces that are found at SuperValu are tasty although when they’re homemade it does make a difference. With this recipe everyone will be able to make a difference when grilling with a new flavorful sauce.
At this moment Spain’s Supermarket, a favorite shopping center for Winonans, is now carrying leg quarters for $2.88. That is a five pound package of thighs and drumsticks. Chicken wings are also on sale and for a five pound bag the selling price is $6.98 a bag. There is no sale on family packages of drumsticks, but their everyday low prices won’t break the budget.
- 12 chicken drumsticks
- ½ cup of ketchup
- 6 tablespoons of balsamic vinegar
- 2 tablespoon of Worcestershire sauce
- 4 teaspoons of brown sugar
- 4 small cloves of garlic, minced
- 1 teaspoon of onion powder
- ¼ teaspoon of pepper
- Preheat grill to a medium heat with the cooking rack at least 3 inches from the flame.
- In a small sauce pan combine the following ingredients: ketchup, vinegar, garlic, Worcestershire sauce and the brown sugar together.
- Mix well and cook over a medium high heat.
- Bring mixture to a boil and remember to stir constantly until the sauce starts to thicken. This should take 3 or 4 minutes.
- Remove sauce pan from the heat and add the onion powder and pepper.
- Stir the sauce so the last spices added blend in nicely.
- Use a pastry or grilling brush and spread a thin or thick coat over one side of the chicken.
- Place the chicken drumsticks on the grill, sauce side down, and coat the top side.
- Cook for approximately 6-10 minutes per side depending on the size of the chicken legs.
- It is best to turn the chicken after the first 4-6 minutes and baste again with the sauce. Continue with this process until the chicken is cooked all the way through.
- Remove the chicken from the grill and place it on a serving platter.
- It is now time to eat chicken with its special chicken sauce.
If you are in an area where the outdoor grill still can’t be used because of the weather or snow covered patios, use the broiler in the house. The same cooking instructions also can be applied for broiler use.
Enjoy with a side dish of cheesy mashed potatoes.
Since the grill or broiler are on anyway why not make grilled asparagus while you’re at it.
Use leg quarters for a large crowd or chicken wings for a party gathering. Adjust the cooking times accordingly. (The leg quarters will take a lot longer and the wings will cook up fast.)
For e-mail alerts of new articles from the Winona Cooking Examiner, click on the subscribe button above. Included are her step-by-step, easy to follow recipes the whole family will enjoy. And be sure to check out Winona Home & Living Examiner for an array of fun, crafty and educational topics. Send an email to [email protected] if you have a topic or suggestion you would like covered. Happy reading and thank you for stopping by!
Copyright 2011 Beverly Mucha / All Rights Reserved