Most Puerto Rican dishes start with sofrito, and this version is superior to store-bought versions (since it’s hard to obtain in supermarkets in western America). You can add sofrito to anything—beans, rice, soups, stews, you name it.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 5 mins |
| Additional Time: | 8 hrs |
| Total Time: | 9 hrs 20 mins |
| Servings: | 5 |
Ingredients
- 2 tablespoons brown sugar
- 2 large cloves cloves garlic, chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
- 10 chicken drumsticks
- 2 tablespoons vegetable oil
- ½ cup finely chopped onion
- ¾ cup ketchup
- 2 tablespoons white wine vinegar
- 2 tablespoons Worcestershire sauce
Instructions
- Mash brown sugar, garlic, salt, and pepper together in a mortar and pestle to form a paste. Spoon paste into a resealable plastic bag. Add chicken, coat with paste, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
- When ready to cook, heat oil in a small saucepan over medium heat. Add onion and sauté until softened, about 5 minutes. Stir in ketchup, vinegar, and Worcestershire sauce. Bring to a simmer and cook until flavors blend, about 10 minutes.
- Meanwhile, preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the bag.
- Cook chicken on the preheated grill until brown, 3 to 5 minutes, turning once halfway through. Turn off one of the burners and move chicken over indirect heat. Maintain the temperature at 300 to 350 degrees F (150 to 175 degrees C).
- Cook chicken for 20 minutes, turning halfway through. Baste with sauce, then continue to cook, basting every 10 minutes, until chicken is no longer pink at the bone and the juices run clear, 20 to 25 more minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
- You can use a blender or a food processor in Step 1 instead of a mortar and pestle if desired.
Nutrition Facts
| Calories | 424 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 128 mg |
| Dietary Fiber | 1 g |
| Protein | 39 g |
| Saturated Fat | 5 g |
| Sodium | 1528 mg |
| Sugars | 15 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Would have taste better with grilling with charcoal.
Juicy and delicious. Made exactly as written. Will make again. The whole family enjoyed and no leftovers!
I made it. Only two of us, so I used thighs. Two thighs, halted your recipe. Turned out great. Thank you for you recipe. Now one of my favorites. Sorry no photo, we are them.
Good
Ive been looking for a good southern chicken recipe and well I found a great southern chicken recipe…Thanks!
I modified the recipe. For 10 pieces I did 3x the sauce. I mixed all the ingredients together beforehand and let the chicken sit in the sauce for several hours. I set some aside to baste with as it cooked. I used minced garlic, onion powder and white vinegar. I turned the grill to low instead of off. 35 minutes to cook to 165. It took about 5-10 to brown the outside. I will be making this again before summer is over!
Everybody in my family is a picky eater. Everybody loved it.
Pretty strong flavor. Didn’t like it much. Prefer to just use Baby Rays BBQ sauce. Won’t make again.
I added lots of red pepper and used my leftover homemade bbq sauce but it was great!
Loved it! Making again for my family potluck!
I added a splash of hot sauce and will make again
Easy and excellent. I used both drumbsticks and thighs. I also marinated an extra couple of hours.
Excellent chicken. So easy. I didn’t have white wine vinegar so I substituted apple cider vinegar in the sauce. Delicious.
This was a really tasty and easy recipe. I made two batches of the sauce because everyone wanted some to put on their chicken.
Very easy to make and delicious. I am planning to use this sauce on ribs.
blah.. no flavor.. and the ‘sauce’ at the end.. does nothing…
Best chicken wings recipe ever! I made it for a summer dinner party and everyone was raving about how good they were. Crowd pleaser!
Made this as is and boy! was it yummy! Definitely will do this again. The only thing that threw me was that the “marinade” was not liquid, which is what I am accustomed to. Probably because I don’t have a mortar and pestle so I just used a spoon. Still was delicious.
I didn’t have 8 hours to marinate the chicken, only about 45 min. but it was all still very delicious. My BBQ has only one large burner so I browned the chicken, as directed and then turned the flame to low to cook it through. Yum!
I used chicken thighs instead of legs. The bbq sauce was very good. Next time I think I might add a pinch of cayenne pepper.
Mouth watering deliciousness!! I didn’t make any changes, it’s perfect as is! I’m making it again today!