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1
1.
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Preheat a grill with high, medium high, and medium zones.
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Lightly oil grates.
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2.
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Season chicken with salt and black pepper, to taste and place it skin-side down on grate on high heat.
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Cook until skin is crisp, turning once, about 5 minutes.
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Dip each piece of chicken in sauce, shake off excess, and return to grill-dark meat pieces over medium high and white meat over medium heat.
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Cook, covered, basting once more, until glazed and an instant-read thermometer inserted in thickest part of each piece of chicken registers 170degreesF, about 25 to 30 minutes.
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9
1.
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Heat the oil in a medium saucepan over medium heat.
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Stir in the garlic, tomato paste, chili powder, paprika, red pepper flakes, allspice, and cloves and cook, stirring, until paste is dark brick red, about 3 minutes.
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12
Add the ketchup, water, vinegar, molasses, brown sugar, salt, soy sauce, Worcestershire, mustard, black pepper, and bay leaf.
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2.
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Adjust the heat to maintain a gentle simmer and cook until the flavors come together, about 30 minutes.
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Remove and discard bay leaf before using.
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16
Calories: 510
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Total Fat: 26 grams
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Saturated Fat: 7 grams
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Total Carbohydrate: 12 grams
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Protein: 56 grams
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Sodium: 830 milligrams
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Cholesterol: 170 milligrams
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Fiber: 0 grams
