Freezer Meals Recipes - Whiskey Barbeque Chicken Drummies

INGREDIENTS
12 lbs of chicken drummies

2 generic bottles of Kansas City Barbeque Sauce

2 sticks of unsalted butter

1 cup of McCormick’s Whiskey

1 cup of Brown Sugar

4 table spoons of Hot Curry Powder

4 table spoons of Ground Turmeric

2 fresh garlic cloves

Sriracha Hot Sauce, Salt, and Pepper to taste

Mesquite Wood Chips soaked in water for 1-3 hours

Instructions

Chicken is one of my favorite Freezer Meals Recipes. It is easy to cook, cheap to buy in bulk, and great as leftovers. Remove the chicken drummies from the refrigerator to bring them close to room temperature before grilling. Keep them covered. Start your charcoal so the grill will be ready when the sauce is prepared. In a sauce pan melt 2 sticks of butter on low heat. Add garlic cloves, hot curry powder, turmeric, salt and pepper to taste. The aroma of garlic and curry should begin to permeate the air, releasing their flavors. Add the 2 bottles of sauce, whiskey, brown sugar, and Sriracha hot sauce to taste. Raise the heat to medium. Stir the Whiskey Barbeque Sauce frequently as it begins to bubble. After a few minutes the ingredients should thicken to create a consistent sauce. Generously sauce the chicken prior to throwing them on the grill.

By this point in time the grill should be ready for barbeque. Throw a handful of the soaking woodchips on the grill to encourage smoke. I prefer to grill at a medium temperature, probably around 250-300 degrees. Between the wet wood chips and the grill cap, flames should be limited. You want the chicken to have time to soak in some of the smoke flavor, so don’t cook them to fast. The slower you cook it, the more tender it will be. Add the Barbeque Chicken to the grill. Sauce the chicken every 15-30 minutes. You want the inside of the chicken to reach over 170 degrees. Eat what you can and save the rest for your freezer.