Ingredients
18 oz barbecue sauce
3 cups apple juice
⅓ cup brown sugar
1 tbsp olive oil
1 tbsp chili powder
1 tsp ground black pepper
4 garlic cloves, peeled and bruised
⅓ cup red onions, halved
2 tbsps barbeque seasoning of your choice
2 lb chicken drumsticks
Either or combination of the following: corn muffins, sauteed corn, roasted or grilled corn-on-the-cob, sauteed green beans, stewed beans, & or coleslaw
reduced marinade
Preparation
Preheat your oven to 360 degrees F. Grease and line a baking sheet with parchment paper.
Puree all the ingredients until smooth.
In a mixing bowl, combine chicken drumsticks and the marinade until evenly incorporated.
Seal, and transfer to a chilled area. Marinate the drumsticks for at least 2 hours, no more than 4 hours.
When ready to roast, place the chicken drumsticks with a little space in between each other. Reserve at least 3 cups of the marinade.
Transfer to the oven and bake for 35 to 40 minutes or until chicken is fork-tender and juices run clear, turning often and brushing frequently with the remaining marinade.
While the chicken is roasting, transfer the reserved marinade into a saucepot and bring the mixture to a simmer.
Reduce the marinade until thickened, roughly 10 to 15 minutes
When drumsticks are cooked, serve immediately with your choice of accompaniments, together with the reduced sauce.
