Barbecue Sauce? Marinade? Who cares, it's yummy!

1. 1

   This works on grilled chicken (especially with the skin).

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   It's not good with anything else, period.

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   Ignore this at the peril of your taste buds.

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   It's this simple.

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   Add everything but the cornstarch and water all at once, boil for one minute, trying the best you can not to breathe the fumes.

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   If you'd like to thicken it, stir the cornstarch into the water, reduce the sauce to a simmer and add, stirring until well mixed, for about another 2 minutes.

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   The hard part is using this quasi-gasoline.

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   Grill the chicken on low, or AT MOST, medium-low heat (for gas grills.

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   For charcoal grills, make a ring of coals and try to keep the chicken in the center).

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    As soon as you put the chicken on the grill, brush this sauce on.

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    Repeat this procedure, and I really mean this, turning every 5 minutes, until the chicken is done.

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    If done right, you'll have what may be the tangiest barbecued chicken you've had, without all the mess of a ketchup-based tomato sauce.

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    If not, you'll have a lot of what I like to call'carbonated chicken'.

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    You'll know which if your chicken lacks a certain'black of night and hardness of stone' quality.

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    Yes it's high maintenance, but it's so worth the effort.

* Per serving · 4 servings · Values may vary.

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