Lip smacking BBQ drumsticksPrint

INGREDIENTS

1 tsp (5 mL) canola oil

1 onion, chopped

2 cloves garlic, minced

1 tbsp (15 mL) chopped fresh thyme

2 tsp (10 mL) chili powder

1/4 tsp (1 mL) fresh ground pepper

2 cups (500 mL) tomato passata

3/4 cup (175 mL) chopped pitted Medjool dates

1/4 cup (60 mL) cider vinegar

1 tbsp (15 mL) Worcestershire sauce

1 tsp (5 mL) hot pepper sauce

10 skinless chicken drumsticks (about 1 kg/2 lbs)

DIRECTIONS

1. In 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.
2. Place 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*.
3. Serve with some of the remaining sauce, if desired. Cover and refrigerate remaining sauce for up to 2 weeks.
4. * Use a digital food thermometer to check that chicken has reached an internal temperature of 165°F (74°C).

NUTRITIONAL INFO
Per serving (2 drumsticks)

Calories 229
Protein 27 g
Sodium 182 mg
Potassium 491 mg
Total fat 8 g
Saturated fat 2 g
Cholesterol 97 mg
Carbohydrates 12 g
Fibre 2 g
Sugars 10 g