12 chicken drumsticks
1 bag (16 oz) frozen pitted cherries, thawed
2 oranges, juiced
1 lemon, juiced
3 garlic cloves, finely chopped
½ Vidalia onion, finely chopped
1 cup ketchup
1 tsp smoked paprika
3 tsp ancho chile powder
2 tbsp tomato paste
½ cup water
2 tbsp canola oil
Kosher salt and freshly ground black pepper to taste
Olive oil, as required
Place the smoked paprika, 2 tsp ancho chile powder, ½ tsp ground black pepper and 1 ½ tsp salt into a small bowl; stir to mix well.
Rub this mixture all over the chicken drumsticks while loosening the skin slightly at the same time.
Lay them out on a large shallow dish, cover with a cling film and set aside for an hour or overnight is possible to marinate.
Drizzle oil in a medium saucepan and heat it over medium flame.
Throw in the chopped garlic as well as onion and stir fry until the latter softens but doesn’t change color.
Spoon in the tomato paste and sprinkle rest of the ancho chile powder over the mixture.
Stir them all together and cook for another minute.
Pour in the juices and throw in the cherries.
Add the ketchup and pour in water followed by a dash each of seasonings.
Give a nice stir to mix thoroughly and reduce the mixture to a simmer.
Cook likewise for half an hour and tip the contents of the pan into a blender.
Process until smooth and set one cup of it aside for grilling; reserve the rest.
Fire up your backyard grill and rub the grill grate with an oil-soaked paper towel to grease.
Arrange the marinated chicken on the hot grill grate and cook for 25 minutes until they are cooked through and the skin turns crispy.
Baste them with the reserved BBQ sauce and grill for another 5 minutes.
Serve the BBQ drumsticks with remaining prepared sauce.