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

1. 1

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

2. 2

   It's not good with anything else, period.

3. 3

   Ignore this at the peril of your taste buds.

4. 4

   It's this simple.

5. 5

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

6. 6

   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.

7. 7

   The hard part is using this quasi-gasoline.

8. 8

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

9. 9

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

10. 10

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

11. 11

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

12. 12

    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.

13. 13

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

14. 14

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

15. 15

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

* Per serving · 4 servings · Values may vary.