Basic Barbecued Chicken Recipe

For the sauce:

Combine all ingredients in a small saucepan over medium heat. Bring to a boil, stirring until completely incorporated. Reduce heat to low and gently simmer until flavors have melded and sauce is thickened enough to coat the back of a spoon, about 30 to 40 minutes.

Remove from heat and let cool to room temperature. If not using right away, cover and refrigerate for up to 2 weeks.

For the chicken:

Heat a gas or charcoal grill to medium (about 350°F to 450°F) and rub the grill with a towel dipped in oil. Meanwhile, if using chicken breasts (either boneless or bone-in), cut them in half crosswise. Pat the chicken pieces dry with paper towels and place on a baking sheet. Coat chicken pieces on all sides with the measured oil and season with salt and pepper.

When the grill is ready, place the chicken on the grill (skin-side down if using skin-on), cover the grill, and cook until grill marks appear on the bottom, about 5 minutes. Flip the chicken pieces, cover the grill, and cook until grill marks appear on the second side, about 5 minutes more.

Reserve 1 cup of the barbeque sauce in a separate bowl and set aside. Flip the chicken again and brush about a quarter of the remaining sauce on the chicken. Cover the grill and cook for 5 minutes. Flip and brush the chicken, and continue to flip and brush every 5 minutes, until an instant-read thermometer inserted into the thickest chicken piece reads 160°F to 165°F and the meat near the bone is no longer pink, about 10 to 15 minutes more (about 25 to 30 minutes total cooking time). Remove the chicken to a clean serving platter and serve immediately, passing the reserved bowl of barbecue sauce on the side.

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