Skip to Content
A MESSAGE TO OUR CUSTOMERS ON COVID-19 Read More
Prep Time
10 mins
Total Time
25 mins
Serves
6-8

Ingredients

250 mL
packed brown sugar
1 cup
250 mL
ketchup
1 cup
125 mL
white vinegar
½ cup
60 mL
olive oil
¼ cup
1
poblano or jalapeño pepper
2 cloves
of garlic
5 mL
cumin seeds
1 tsp.
5 mL
salt
1 tsp.
2 mL
ground black pepper
½ tsp.
16
skin-on chicken drumsticks

Preparation

Step 1
Whisk together all ingredients except the drumsticks in a bowl. Place drumsticks in a large re-sealable plastic bag and pour in the marinade. Marinate in refrigerator for 6 hours.
Step 2
BARBECUE: Preheat the barbecue to medium-high and oil the grill well. Reduce heat to medium. Remove drumsticks from marinade and set marinade aside. Grill drumsticks, turning frequently, for 20 to 25 minutes, until meat pulls away easily from the bone or the internal temperature reaches 74°C (165°F).
Step 3
OVEN: Preheat oven to 190°C (375°F). Remove drumsticks from marinade and set marinade aside. Place drumsticks on baking sheet and bake 60 minutes, or until meat pulls away easily from the bone or the internal temperature reaches 74°C (165°F). Turn over halfway through cooking.
Step 4
Meanwhile, pour reserved marinade into a small saucepan and heat until boiling. Boil for 1 minute and then reduce heat. Simmer sauce until serving time.

Share