This is a delicious BBQ sauce, not too sweet, not too sticky. Kids love this on mini-drumsticks too. I have also done this recipe with a cut up whole chicken.
1/2 cup water
1/2 cup tomato paste
1/4 cup maple syrup
1/4 cup molasses
1 cup ketchup
4 Tbsp Worcestershire sauce
2 Tbsp lemon juice
3 Tbsp Dijon mustard
2 lbs chicken(drumsticks, thighs and wings)
Fresh oregano sprigs
No nutrition information available
1. Combine all ingredients except chicken and oregano in a saucepan. Season with salt and petter. Bring to a boil;simmer 10 minutes stirring occasionally. Set aside to cool.
2. Grill chicken, covered on low, 10 minutes, turning once. Brush with sauce.
3. Continue cooking, brushing occasionally with sauce, about 20 minutes more. Turn heat to medium in last few minutes of cooking to brown meat. Chicken is done when it reaches an internal temperature of 165F.
4. Garnish with oregano sprigs.