Cherry Bbq Chicken - cooking recipe

Ingredients

3 teaspoons dried ancho chile powder
1 teaspoon smoked paprika
kosher salt
black pepper, freshly ground
12 chicken drumsticks (about 3 1/4 pounds) or 12 chicken thighs (about 3 1/4 pounds)
2 tablespoons canola oil
1/2 vidalia onion, finely chopped
2 garlic cloves, chopped
2 tablespoons tomato paste
2 oranges, juice of
1/2 lemon, juice of
1/2 lemon, zest of
1/2 orange, zest of
1 cup ketchup
1 (16 ounce) bag frozen dark sweet cherries, thawed
1/2 cup water
olive oil, for greasing grill

Preparation

In a small bowl, whisk together 2 teaspoons chile powder, smoked paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper.
Season the chicken drumsticks and carefully loosen the skin to season the meat.
Cover with plastic wrap and let marinate for at least 1 hour or overnight.
Meanwhile, add oil to a medium saucepan over medium heat.
Once hot, add onion, and garlic, and saute until onion is soft and translucent.
Add the remaining 1 teaspoon ancho chile powder, and tomato paste and toast for 1 minute.
Add orange juice, lemon juice, ketchup, cherries, water, salt, and pepper. Reduce heat to low and simmer for 30 minutes.
Puree with a hand blender until smooth.
Reserve 1 cup sauce for grilling and hold the rest for serving.
Preheat a grill to medium heat. Oil the grill grate with olive oil to keep the chicken from sticking.
Grill chicken, turning frequently, until cooked through and skin is crisp, about 25 minutes.
Brush with reserved barbecue sauce and grill 5 minutes more.
Serve with remaining warm sauce.