Grilled chicken drumsticks with cherry barbecue sauce

Ingredients:

• 12 chicken drumsticks (about 1.5 kg)
• 3 tsp ancho pepper powder
• 1 tsp smoked paprika
• 2 tbsp. l. canola oil
• 1/2 Vidalia onion, finely chopped
• 2 cloves garlic, chopped
• 2 tbsp tomato paste
• Juice from 2 oranges
• Juice from 1/2 lemon
• 1 tbsp. ketchup
• 450 g frozen pitted cherries, thawed
• 1/2 cup water
• Olive oil, for greasing the grill
• Fresh cherries, for garnish

Preparation:

1. In a small bowl, whisk together 2 teaspoons chili powder, smoked paprika, 1.5 teaspoons salt, and 1/2 teaspoon black pepper. Season the chicken drumsticks with the mixture, carefully lifting the skin to coat the meat with the spices. Cover with plastic wrap and marinate for at least 1 hour or overnight.
2. Meanwhile, pour the canola oil into a small saucepan and place it over medium heat. Once hot, add the onion and garlic and sauté until the onion is soft and translucent. Add the remaining 1 teaspoon of ancho chili powder and the tomato paste and cook for 1 minute.
3. Pour in the orange and lemon juice and ketchup. Add the cherries, water, salt, and pepper. Reduce the heat to low and simmer for 30 minutes. Puree with a hand blender until smooth. Reserve 1 cup of the grill sauce and use the rest for serving.
4. Preheat the grill to medium heat. Brush the grates with olive oil to prevent the chicken from sticking.
   
   Grill the chicken drumsticks, turning frequently, until cooked through and the skin is crispy, about 25 minutes. Brush with the reserved barbecue sauce and grill for another 5 minutes.
5. Serve the chicken drumsticks with fresh cherries and the sauce on the side.