Personally, I don’t love chicken cooked over a grill unless it’s boneless. I know that goes against every primal instinct in barbecue but the truth of the matter is, I find that very few people know how to cook bone-in chicken over the barbecue so that it’s not burnt. . .and yet, not still clucking. The balance between undercooked and overcooked seems harder to achieve with chicken legs.
However, this barbecue sauce has a little spunk to it so that regardless of how you like your chicken you’re covered!
You will need:
One to two tablespoons of butter
1 clove of minced garlic
¾ cup of ketchup
1/3 cup vinegar
1 tbsp Worcestershire sauce
2 tsp brown sugar
1 tsp dry mustard
Hot pepper sauce to taste
3 pounds of chicken breasts
Monterrey Jack Cheese slices
Finely chop ¼ cup of onion–this goes in the sauce. Loosely chop the rest of the onion and set aside.
Saute the ¼ cup of onion and the garlic. Add the ketchup, vinegar, Worchestershire sauce, and bring to a boil. Once boiling, reduce heat and add brown sugar, mustard, and hot sauce. Continue to simmer for about 10 to 15 minutes. Add salt and pepper to taste.
You can marinade the chicken before grilling or simply set the sauce aside in a different container. I like to put the chicken, topped with the sauce in a 13 x 9 x 2 inch pan and then use tongs to grill.
In the same saute pan, saute the rest of the onion. Set aside.
Grill the chicken, basting with sauce as necessary, until juices run clear. Upon removing from the grill, immediately add grilled onions and the Jack cheese so that it melts. If you totally don’t care about your diet, add some bacon on there too!
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