Makes 6 servings
1/2 cup chili sauce
1/2 cup maple syrup
3 tablespoons cider vinegar
3 tablespoons CRISCO Oil
1 tablespoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon hot sauce
12 chicken drumsticks (about 3 pounds)
Bring first 7 ingredients to a boil in a medium saucepan over medium heat. Reduce heat, and simmer, stirring often, 6 minutes. Remove 1/4 cup chili sauce mixture, and brush evenly on chicken drumsticks. Reserve remaining chili sauce mixture for basting.
Prepare a hot fire by piling charcoal on one side of grill, leaving other side empty. (For gas grills, light only one side, heating to 400° to 500°.) Arrange chicken drumsticks on food grate on unlit side.
Grill drumsticks, covered with grill lid, 1 hour or until chicken is done, turning drumsticks once and basting with remaining chili sauce mixture every 15 minutes.
Note:
Chili sauce mixture may be stored in the refrigerator in an airtight container up to 3 days.
Maple Barbecued Chicken Breasts:
Substitute 4 bone-in chicken breasts (about 3 pounds) for drumsticks. Proceed as directed.