Description
Applying the sauce too soon will almost guarantee burnt chicken and this sauce isn't too sweet! Double the sauce recipe and freeze for another night! And keep the spice rub in a separate jar with your other spices.
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Directions
Heat oil in a medium saucepan over medium heat. Add tomato paste and cook, stirring often until paste turns brick-red, about 2 minutes. Add the garlic powder, onion powder, paprika, cayenne and black pepper. Cook stirring until fragrant, about 1 minute. Add the vinegar, orange juice, brown sugar, molasses, Worcestershire sauce, mustard powder and 3 cups water. Cook, stirring occasionally and scraping up any browned bits, until reduced by half, 50-60 minutes; season with salt.
Prepare grill for medium heat. Season chicken parts with 4-3-2-1- Spice Rub. Grill, turning occasionally, until lightly charred, 15-20 minutes. Continue grilling, turning and basting with BBQ sauce often, until chicken is cooked through and an instant-read thermometer registers 165 degrees in the thickest part of a thigh.
BBQ sauce may be made ahead. About 4-6 servings.
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Ingredients
 2 T, canola oil
1/4 cup tomato paste
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. smoked paprika
1/2 tsp. cayenne pepper
1/2 tsp. freshly ground black pepper
1/2 cup apple cider vinegar
1/2 cup fresh orange juice
1/3 cup brown sugar
1/3 cup molasses
2 T. Worcestershire sauce
2 tsp. mustard powder
Kosher salt
3 1/2-4 pounds of chicken parts
2 T. of "4-3-2-1 Spice Rub":
4 T. Kosher salt
3 T. brown sugar
2 T. sweet paprika
1 T. cayenne pepper
(Mix all spice rub ingredients together.)
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