Try Kitchen View!
Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
Enter Kitchen View
Heat the oil in a small stockpot over medium-low heat. Add the shallot and garlic, and cook for about 5 minutes until very soft and translucent but not browned.
Add the blueberries, tomato paste, cider vinegar, brown sugar, molasses, and black pepper and bring to a simmer.
Cook for 15-20 minutes until the blueberries have completely broken down. For a smoother sauce, transfer to a blender and puree for 1 minute.
Preheat a gas or charcoal grill for direct heat cooking.
Baste each chicken drumstick with sauce and place on the grill. Cook, turning occasionally and basting as needed, for about 10 minutes until the chicken is fully cooked through and registers 165 on a meat thermometer.
Baste with fresh sauce and serve with additional sauce on the side for dipping, if desired.