Old-Fashioned Barbecued Drumsticks



1 cup tomato sauce
1/3 cup tomato paste
1/4 cup packed brown sugar
1/4 cup cider vinegar
1/4 cup Dijon mustard
1 onion, chopped
3 cloves garlic, minced
2 tbsp fancy molasses
1 tbsp Cajun seasoning or chili powder
1 tsp Worcestershire sauce
8 chicken drumsticks (1-3/4 lb), skinned

1. In saucepan, bring tomato sauce, tomato paste, sugar, vinegar, mustard, onion, garlic, molasses, Cajun seasoning and Worcestershire sauce to boil, stirring often. Reduce heat to medium-low; simmer for 10 minutes. Let cool for 10 minutes. Pour into blender; purée until smooth. (Make-ahead: Refrigerate in airtight container for up to 1 month.) Set aside 2/3 cup to serve with drumsticks. Transfer remaining sauce to large bowl.
2. Place chicken on greased grill over medium heat. Close lid and grill, turning once, until juices run clear when chicken is pierced, about 30 minutes. Add to bowl of barbecue sauce; toss to coat. Return chicken to grill; grill until slightly crusty but still saucy, about 5 minutes. Serve with reserved sauce.

4 servings

Canadian Living