A passion for food + fashion

Bourbon-Molasses Chicken Drumsticks

In Food on May 30, 2010 at 6:18 pm

Check back tomorrow for pics from last night’s adventures in Cinespia. Really and truly one of the most fun—and delicious—evenings in memory. In the meantime, here’s a taste of the main event: grilled Bourbon-Molasses Chicken Drumsticks from the July 2004 issue of Bon Appétit, the first issue in which my name appears on the masthead coincidentally. The chicken’s raison d’être was to complement the superb whiskey sours our friends Lizzie and Matt made for our picnic last night, and its bourbon-based marinade was a grand slam. In fact, these drumsticks were so damn good that we are repeating again tonight!

Mr. Foodinista simmered the glaze earlier in the day:

Here are the drumsticks on the grill—they go for about 25 minutes before you brush with glaze:

And the finished product. Bon Appétit!

  1. wow those look incredible!

  2. Those were incredible!!

  3. I actually made this Bourbon Chicken for my family’s Memorial Day dinner here in Knoxville, TN and it turned out FANTASTIC! Only my 10 yr. old daughter didn’t like it as much probably because of the bourbon taste but my 2 boys loved it! Your post was my lifesaver dinner idea for the grill-Thanks!

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