BBQ chicken legs in sour sauce

Votes: 1

Time: 3 hours 10 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 397, total fat 22 G., saturated fats 3 G., proteins 15 G., carbohydrates 35 G., fiber 1 G., cholesterol 71 mg, sodium 579 mg, sugar 29 G.

Before grilling, chicken drumsticks are marinated in apple cider vinegar, garlic, and thyme, but the real flavor comes from the sweet and sour sauce basted on them during cooking. To ensure the drumsticks are perfectly grilled, juicy, and perfectly cooked through, cook them in two zones of the grill: first over the coals, and then on the cooler side of the grate.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 medium chicken drumsticks (about 1 kg)
0.5 tsp coarse salt + to taste
1 cup apple cider vinegar
1/4 cup vegetable oil
1-2 tbsp Worcestershire sauce
2 cloves garlic, crushed
2 sprigs of fresh thyme
0.5 cups of jam
1/4 cup Dijon mustard
2 tablespoons light brown sugar
1/4 teaspoon crushed red pepper flakes

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken drumsticks, apple cider vinegar, Orange jam, thyme, Dijon mustard, barbecue sauce

Cooking the dish according to the recipe:

Generously season the chicken with salt and pepper. Let it sit for 10 minutes, then transfer to a large zip-lock plastic bag. In a glass measuring cup, combine 1/2 cup apple cider vinegar, vegetable oil, Worcestershire sauce, garlic, and thyme.
Pour the mixture over the chicken and seal the bag, squeezing out as much air as possible. Refrigerate the bag and marinate for at least 2 hours and up to 8 hours.

Meanwhile, prepare the sauce.:

In a medium saucepan, combine the remaining 1/2 cup apple cider vinegar, marmalade, mustard, sugar, salt, and crushed red pepper and heat over medium-high heat. Bring to a boil and cook until the sugar dissolves and the sauce thickens slightly, about 10 minutes. Set aside until ready to use.
Preheat a charcoal grill to medium-high heat, moving the coals to one half of the grill and preparing the indirect heat zone.
Remove the chicken from the marinade and pat dry. Grill the chicken legs over the coals until golden brown on all sides, about 8 minutes per side, turning frequently and brushing with sauce.
Then transfer to indirect heat and cook until a meat thermometer inserted into the roast registers 160°F (71°C), about 15 minutes.

If you're going on a picnic, take a picnic kit with you: heat-resistant gloves, matches, a mini-cutting board, salt, pepper, tongs, disposable gloves, paper towels, a knife, garbage bags, newspapers, and kitchen scissors.