GRILLED CHICKEN DRUMMETTES WITH ANCHO-CHERRY BARBECUE SAUCE

Grilled Chicken Drummettes with Ancho-Cherry Barbecue Sauce image

Provided by @MakeItYours

Number Of Ingredients 12

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apple cider vinegar
ketchup
chopped onion
dried tart cherries
(packed) dark brown sugar
water
mild-flavored (light) molasses
large dried ancho chiles; (about 1 ounce), stemmed, seeded
garlic cloves
ground coriander
of ground cloves
chicken wing drummettes

Steps:

Combine all ingredients except chicken in heavy medium saucepan. Bring to boil. Reduce heat to medium-low. Cover; simmer until chilies and cherries are tender, about 20 minutes. Working in batches, purÃ©e mixture in blender. Return sauce to pan. If necessary, simmer uncovered until sauce is reduced to 3 cups and thickens. Season with salt and pepper. DO AHEAD Can be made 3 days ahead. Cover and chill.
Prepare barbecue (medium heat). Sprinkle chicken with salt and pepper. Grill until just cooked through, turning occasionally, about 10 minutes. Brush sauce over; continue grilling until glazed, turning chicken and basting often with more sauce, about 5 minutes longer. Serve with remaining sauce.