This crisp and juicy chicken gets its big and bold flavors from a classic barbecue sauce by Black Dog Farm’s Kira Jarosz, who simmers onions and garlic with ketchup and honey, brown sugar, vinegar, and Worcestershire sauce.
SERVES 4–6
Olive oil
¼ cup finely diced onion
2–4 cloves garlic, minced
½ cup ketchup
3 tablespoons honey
3 tablespoons brown sugar
3 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
Salt to taste
Pepper to taste
4–6 chicken drumsticks and/or bone-in thighs
Heat olive oil in a skillet over medium heat and cook onion and garlic until tender. Stir in ketchup, honey, brown sugar, apple cider vinegar, Worcestershire sauce, salt, and pepper. Simmer until sauce thickens. Remove from heat. If time allows, marinate chicken in the sauce for a few hours or overnight.
When ready to cook the chicken, heat grill to medium-high heat and lightly oil the grates.
If not already marinated, coat chicken in the sauce on all sides. Grill chicken, brushing occasionally with leftover sauce and turning as needed, until browned on all sides, about 15–20 minutes, or until instant-read thermometer inserted into the center reads at least 165°F.
Serve right off the grill, or pack it to travel. This chicken tastes great cold, at room temperature, or hot; it’s perfect picnic fare.
Also note, the barbecue sauce is versatile and could be used on grilled pork chops or shrimp skewers.
INVITE RED WINE TO THE BARBECUE
Pair with 2020 Domaine de Pierredon, Côtes du Rhône Villages Signargues, $18. Norm Page of The WineTrust suggests pairing this classic summer backyard barbecue fare with a crowd pleaser that’s versatile and full of delicious, lip-smacking value. Try a Grenache–Mourvèdre blend like the 2020 Domaine de Pierredon, Côtes du Rhône Villages Signargues. The wine is a rich but light, almost fruity red with a medium body closer to Pinot Noir than, say, the bigger, more tannic, thick-skinned grape varietal of Cabernet Sauvignon.
- Available at Single Barrel. 4535 Valley Commons Dr., Ste. 101, Bozeman
