Bourbon Tea-Brined Chicken Drums with Citrus BBQ Glaze
Fire up the grill super hot and get ready to sear, caramelize, and glaze your way to a handheld chicken masterpiece perfect for a lazy, late-summer/fall dinner with family and friends.
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INGREDIENTS
1 pack Sanderson Farms® Chicken Drumsticks Value Pack
Bourbon sweet tea brine
Salt and pepper to taste
BOURBON SWEET TEA BRINE
1/2 gallon water
1/2 gallon sweet tea
1/4 cup bourbon
1/2 cup kosher salt
1/8 cup sugar, granulated
4 each bay leaves
1 tablespoon coarse ground black pepper
2 each garlic cloves
CITRUS BARBECUE SAUCE
1 cup honey
1/2 cup molasses
1/2 cup tomato paste
1 cup orange juice
1/2 cup apple cider vinegar
1/4 cup soy sauce
1 teaspoon fish sauce
1 tablespoon chile powder
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon smoked paprika
1 tablespoon coarse ground black pepper
2 teaspoons salt
1 each star anise
2 each bay leaves
1 tablespoon orange zest
1 tablespoon lemon zest (preferably Meyer lemon)
DIRECTIONS
1. Brine chicken drumsticks in the Bourbon Sweet Tea Brine for 12 hours or up to 24 hours.
2. Remove the drumsticks 1 hour prior to grilling, season with salt and pepper, and heat your grill to medium high heat.
3. Grill over medium high heat, glazing with Citrus Barbecue and turning every 10 minutes until the internal temperature is 165°F or greater, as measured by a calibrated thermometer.
4. Finish by removing the drumsticks from the grill and brushing with additional barbecue sauce.
5. Serve immediately.
BOURBON SWEET TEA BRINE
1. Combine all ingredients in a stockpot and bring to a boil.
2. Remove from heat and let aromatics steep for 30 minutes.
3. Strain and refrigerate until use.
CITRUS BARBECUE SAUCE
1. Combine all ingredients except the star anise, bay leaves, and citrus zests in a blender.
2. Blend until smooth and completely combined.
3. Add the bay leaves and star anise. Cook in a medium saucepot over medium heat until reduced slightly and thickened.
4. Season with salt and pepper to taste, then finish with the citrus zests.
5. Cool and refrigerate until use.
