Barbecued Chicken on the Grill
Prepare enough for this meal and enough to serve in a salad for dinner later in the week.
We typically only barbecue the thighs drumsticks and wings. For a party, its good to offer both light and dark meat. In that case, cut the breast portions in half to nearly equal the thigh portion.
Wash and dry chicken portions. Salt and pepper each piece. Place chicken in a container and pour on a sauce made from the combined ingredients below except sugar and ketchup; marinate for several hours in refrigerator. Remove chicken and place directly on a medium high grill. As soon as the chicken is sealed on both sides, turn the heat down and close the lid. Meanwhile, bring marinade to a boil; cover and cook for 10 minutes. Add sugar and ketchup and cook for ten minutes more. With tongs, dip each piece of partially cooked chicken in sauce and return to grill. Return marinade to the boil and cook 3 minutes. Then use the remaining sauce to dob onto chicken as it finishes its final minutes of cooking on an open grill.
Barbecue Sauce
This recipe may be made in any quantity based on the amount of chicken you will be cooking. Do not save the sauce following the final application. There is a high risk of cross contamination. Therefore make only the amount you think you will need. I use 1 recipe for 8 pieces of chicken.
1/8 cup vinegar
¼ cup Wochestershire sauce
1 tablespoon hot sauce
½ teaspoon powdered garlic
½ teaspoon powdered onion
1 teaspoon dry mustard
1 cup ketchup
1/8 cup brown sugar