"Slow-grilling over indirect heat keeps this chicken moist and tender. Giving the drumsticks a long rub with seasonings makes them taste great. Always baste at the end of grilling to prevent the legs from burning."

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Name: Southern BBQ Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 5
Cuisine: not set
Ingredients: 2 tablespoons brown sugar; 2 large cloves cloves garlic chopped; 2 teaspoons salt; 1 teaspoon black pepper; 10 chicken drumsticks; 2 tablespoons vegetable oil; 1/2 cup finely chopped onion; 3/4 cup ketchup; 2 tablespoons white wine vinegar; 2 tablespoons Worcestershire sauce

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INGREDIENTS

2 tablespoons brown sugar
2 large cloves cloves garlic ; chopped
2 teaspoons salt
1 teaspoon black pepper
10 chicken drumsticks
2 tablespoons vegetable oil
1/2 cup finely chopped onion
3/4 cup ketchup
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce

servings

INSTRUCTIONS

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NOTES

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Southern BBQ Chicken

2 tablespoons brown sugar
2 large cloves  cloves garlic chopped
2 teaspoons salt
1 teaspoon black pepper
10 chicken drumsticks
2 tablespoons vegetable oil
1/2 cup finely chopped onion
3/4 cup ketchup
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce

Directions

Mash brown sugar, garlic, salt, and pepper together in a mortar and pestle to form a paste. Spoon paste into a resealable plastic bag. Add the chicken, coat with the paste, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.

Heat oil in a small saucepan over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes. Stir ketchup, vinegar, and Worcestershire sauce into onions; bring to a simmer and cook until flavors blend, about 10 minutes.

Preheat grill for medium heat and lightly oil the grate. Remove chicken from bag and discard marinade.

Cook chicken on the preheated grill until lightly browned on all sides, about 1 minute per side.

Turn off one of the grill burners or move the coals and move chicken so there is no heat source diretly below it.

Baste drumsticks with the sauce and cook another 10 minutes; turn and again and baste the chicken with the sauce. Continue to drumsticks until juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C)

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Nutrition

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Serving Size: 1 serving (232g)
Recipe Makes: 5 servings

Calories: 362
Calories from Fat: 152 (42%)

Amt Per Serving		% DV

	Total Fat 16.9g	23 %
	Saturated Fat 3.8g	19 %
	Monounsaturated Fat 7.5g
	Polyunsanturated Fat 4g
Cholesterol 118.3mg		36 %
Sodium 592.9mg		20 %
Potassium 532.2mg		14 %
Total Carbohydrate 22.7g		7 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 22.3g
Protein 29g		41 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 362

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