This is a sticky, finger-lickin’ sauce that everyone loves, including my kids. I make it in big batches now and give jars of it to family and friends.
—STACEY NERNESS SPENCER, IA
PREP: 45 MIN. • GRILL: 40 MIN. • MAKES: 4 SERVINGS PLUS 3 CUPS LEFTOVER SAUCE
2 1/2 cups ketchup
1/2 cup packed brown sugar
1/2 cup honey
1/4 cup liquid smoke
1/4 cup molasses
1 serrano pepper, finely chopped
2 tablespoons prepared mustard
1 tablespoon white wine vinegar
1 tablespoon Worcestershire sauce
2 teaspoons onion powder
2 teaspoons garlic powder
1/4 teaspoon cayenne pepper
4 chicken leg quarters
1/2 teaspoon salt
1/2 teaspoon pepper
1. In a large saucepan, combine the first 12 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes to allow flavors to blend. Set aside 1/2 cup sauce for basting; cover and refrigerate remaining sauce for later use.
2. Sprinkle chicken with salt and pepper. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly.
3. Prepare grill for indirect heat, using a drip pan. Place chicken skin side down over drip pan and grill, covered, over indirect medium heat for 20 minutes. Turn; grill 20-30 minutes longer or until a thermometer reads 170°-175°, basting occasionally with reserved sauce.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.