Grilled chicken legs with barbecue glaze

Ingredients:

• 2 kg small chicken drumsticks (about 18 pcs.)
• 2 tbsp. l. brown sugar
• 1 tbsp chili spice mix
• 1 tbsp paprika
• 2 tsp ground cumin
• 1 cup ketchup
• 1/3 cup apple cider vinegar
• 1/4 cup brown sugar
• 1/4 cup freshly squeezed orange juice
• 2 cloves garlic, grated
• 2 tablespoons molasses
• 2 tablespoons hoisin sauce
• 2 tbsp mustard
• Vegetable oil for greasing

Preparation:

1. In a small bowl, combine brown sugar, chili spice mix, paprika, and cumin. Sprinkle the chicken with 1 tablespoon of salt and 1 teaspoon of black pepper, then rub all over the legs with the spice mixture. Cover and refrigerate for 1-2 hours.

2. BBQ sauce

   
   Meanwhile, in a small saucepan, combine the ketchup, vinegar, brown sugar, orange juice, garlic, molasses, hoisin sauce, and mustard until smooth. Bring to a boil, then reduce heat and simmer until the sauce thickens slightly, 10-15 minutes.
   Exit: less than 1.5 tbsp.
3. Remove the chicken from the refrigerator 30 minutes before grilling. Preheat the grill to medium heat and brush the grates with vegetable oil. Grill the chicken, covered, turning occasionally, until the skin is crisp and an instant-read thermometer inserted into the drumstick (away from the bone) registers 170°F (77°C), 35 to 45 minutes. About 10 minutes before the end of the cooking time, begin brushing the drumsticks with a little barbecue sauce.
4. Transfer to a platter and drizzle with additional barbecue sauce. Serve the drumsticks with the remaining sauce.