Sticky Grilled Drumsticks With Spicy/Sweet Plum Sauce

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Total Time
1hr
Prep
20 mins
Cook
40 mins

Food & Wine Magazine, August 2008 edition. From Pairing of the Day: August 2008, Great Chicken Recipes: Wings, Breasts, Drumsticks and Thighs. Grace Parisi prepares a wonderfully sticky and nicely sweet glaze of fresh plums and red pepper jelly to brush over drumsticks while grilling. Hot red pepper jelly makes for a spicier glaze, sweet pepper jelly creates a milder one. We opted for the milder one because we made it for the home but we made a batch of the spicier glaze for us and it was wonderful! This is a fantastic and tasty recipe for the grill and the summer.Suggested wine: Juicy Primitivo: 2006 . Serve with the drumsticks, corn on the cob with any of the outrageous butter recipes on zaar, a yummy mixed-greens salad with garbanzo beans, bacon, sesame seeds and a champagne vinaigrette, and then for dessert something chocolate and DECADENT! ;)

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Ingredients

Nutrition

Directions

  1. Light a grill.
  2. Rub the chicken with the canola oil and season with salt and pepper.
  3. Grill over moderate heat, turning occasionally, until browned and cooked through, about 30 minutes.
  4. Meanwhile, in a medium saucepan, melt the butter.
  5. Add the onion and cook over moderately low heat, stirring, until softened, about 5 minutes.
  6. Add the plums and cook over moderately high heat, stirring, until softened and nearly broken down, about 5 minutes.
  7. Add the red pepper jelly and mustard and bring to a boil, stirring until the jelly is melted.
  8. Carefully transfer the mixture to a food processor.
  9. Add the water and puree until smooth.
  10. Season the plum sauce with salt and pepper.
  11. Liberally brush the plum sauce all over the chicken and grill, turning the drumsticks occasionally, until they are lightly caramelized, about 5 minutes.
  12. Serve the drumsticks with any remaining plum sauce at the table.