Sunday, October 30, 2011

Sticky BBQ'ed Chicken Legs

I have been experimenting with appetizers I want to serve at our 4th Annual Gator Golf Tournament Party November 26.

Last year I made orange glazed chicken, they were good but not great.  This year I wanted our chicken legs to have more flavor, something a little bolder, I was thinking something sticky.  I had a saved recipe a couple of months ago and it was time to try it out.  Only problem, I usually don't have dark brown sugar, but I know that you can add about 1 tablespoon molasses to one cup light brown sugar and it makes a great substitute.  OH no, I searched through the cupboards and I had no light brown sugar and and it was pouring rain.  No worries, time to continue with the experiment.  I combined 1 1/2 cups red wine with 1 cup granulated sugar plus 1/4 cup molasses (all the molasses would just make the chicken stickier).   I added 1/2 cup soy sauce, tablespoons fresh grated ginger and 1 clove minced garlic.
While the sauce thickened on the stove, I preheat the grill.  I have learned the secret to great BBQ'ed chicken legs is patience.  I put the legs on the middle rack of the grill and turned the flame to low.  About every 5 or 10 minutes, I would flip and rearrange the chicken.
After about 30 minutes or so, the sauce had thickened, so it was time to slather the legs.  One thing to keep in mind if you are making this sauce, it will thicken more as it cools.  These chicken legs were wonderful cold too.  The pups and I ate a couple as we did a photo shoot the next day.  If only you could have seen my kitchen after I took pictures of the chicken....The Saucy Gourmet, the kitchen and both puppies were SAUCY and very STICKY!!!  
The recipe was good, so will be on the menu for the Gator Party.  
For dinner, I served it over a salad with Ginger Dressing
WOO HOO, this is post 100 for The Saucy Gourmet.
Sticky Drumsticks

1 1/2 cups  dry red wine
1 cup  packed dark brown sugar
1/2 cup  soy sauce
2 tablespoons  fresh ginger, finely grated
1 clove  garlic, minced
8 chicken drumstick, skin on
 course salt

Bring wine, sugar, soy sauce, ginger, and garlic to a boil in a saucepan. Reduce heat just enough to maintain a low boil, but not boil over.  Simmer until mixture has thickened to the consistency of honey, about 45 minutes. Let cool.
Preheat grill to high for about 5 minutes.  Reduce heat to low and place drumsticks on middle rack of grill in available.   Close cover, and grill 30 minutes, flipping and re-arranging chicken ever 5 or so minutes, to keep chicken from burning.  Brush chicken with sticky sauce and grill 5 minutes, flip chicken and brush with more sauce, grilling until dark brown.  Season with salt. Serve with a side of sauce for dipping.


Tina said...

Congrats on the 100th post-time does fly in the blogging world!
This chicken looks tasty-I like the thick sticky sauce. Nothing disappoints more than all the sauce being on the plate instead of the meat. This one does look like a great candidate for serving at the golf tournament-yum! Have a wonderful day.

Meagan said...

The chicken looks amazing and so appetizing!

the food dude said...

The chicken legs look fantastic!

ValleyWriter said...

Congrats on the 100th post! Sounds like a great recipe to celebrate your centennial and the Gator party :-D

Anonymous said...

Which came first? chicken or the egg