Barbecue Chicken

This is a Martha recipe from Good Food, Fast and was actually pretty good. I served this with the quinoa salad I made a few weeks ago, which has become a bear household favourite. This recipe was quick and easy and very tasty. This was also my first time cutting a whole chicken and my technique leaves a little to be desired, but it did not affect the taste.

Barbecue Chicken
(Serves 4)

1 tsp hot sauce
1/3 cup cider vinegar
1/2 cup light brown sugar
1/4 cup molasses
3 tbs dijon mustard
3 garlic cloves, minced
1/2 cup ketchup
1 cut-up-chicken (3lbs)
1 tbs vegetable oil
salt and pepper

1. Heat grill to medium. Simmer hot sauce, vinegar, sugar, molasses, mustard, garlic and ketchup in a small saucepan over medium heat until reduced to about 1 1/4 cups (5-7 minutes).

2. In a large bowl, toss chicken with vegetable oil and season well with salt and pepper.

3. Place chicken on the grill. Cover and cook, turning frequently until chicken registers 165F (about 10-15 minutes). Uncover the grill, continue cooking and basting frequently with the sauce until chicken is glazed thoroughly (3-4 minutes more). Serve with remaining sauce.