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1
Remove chicken from the package, season both sides lightly with kosher salt and black pepper.
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2
For BBQ Sauce:
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3
Add all ingredients to a saucepan and simmer for a bit over a 1/2 hour.
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4
(Watch out for bubbles and splatter).
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5
Grill chicken for about an hour, until almost done, (about 145 degrees internal temp).
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6
Baste top side and cook for 15 minutes, flip, baste other side and cook for another 15 minutes. Flip again and baste and cook for five more minutes, then flip and baste then cook for 5 more minutes. Internal temperature should be a minimum of 165 degrees when done.
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7
When grilling watch for flare ups during cooking process before sauce is applied and also after. Try to use indirect heat after sauce is applied. Can also cook in the oven using the broiler with the oven rack at the second from the top position. Cooking times will vary with the oven method.
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8
Can refrigerate sauce for about a month (it never lasts that long in my house)
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9
* If no bouillon, substitute a spice of your choice, cayenne pepper, Jalapeno powder, and for a super kick, Habenaro powder (use caution).
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10
# If you like a bit of chunk in your sauce, finely minced garlic, 2-3 cloves, and one half an onion, can be used in place of the powder.
