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1
Combine all of the ingredients in a small saucepan over high heat.
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2
Bring to a boil, stirring until completely incorporated.
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3
Reduce the heat to low and gently simmer until the flavors have mingled and the sauce has thickened enough to coat the back of a spoon, about 30 to 40 minutes.
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4
Remove from the heat and let cool to room temperature.
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5
If not using right away, cover and refrigerate the barbecue sauce for up to 2 weeks.
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6
Heat a gas or charcoal grill to medium (about 350 degrees F to 450 degrees F) and rub the grates with a towel dipped in oil.
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7
Meanwhile, if youre using chicken breasts (either boneless or bone-in), cut them in half crosswise.
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8
Pat the chicken pieces dry with paper towels and place them on a baking sheet.
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9
Coat them on all sides with the measured oil, and season with salt and pepper.
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10
When the grill is ready, place the chicken on it (skin-side down if using skin-on), close the grill, and cook until grill marks appear on the bottom of the chicken pieces, about 5 minutes.
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11
Flip the chicken over, close the grill, and cook until grill marks appear on the second side, about 5 minutes more.
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12
Reserve 1 cup of the barbecue sauce in a separate bowl.
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13
Flip the chicken again and brush about a quarter of the remaining sauce on the chicken pieces.
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14
Close the grill and cook for 5 minutes.
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15
Flip and brush the chicken, and continue to flip and brush every 5 minutes, until an instant-read thermometer inserted into the thickest piece reads 160 degrees F to 165 degrees 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).
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16
Remove the chicken to a clean serving platter and serve immediately, passing the reserved bowl of barbecue sauce on the side.
