Tangy Barbecue Chicken

Ingredients

• ½ cups Ketchup
• ¼ cups Brown Sugar
• ¼ cups White Vinegar (or Any Other Kind!)
• 1 Tablespoon Worcestershire Sauce
• 1 Tablespoon Paprika
• 2 teaspoons EACH, Garlic Powder, Mustard Powder, And Onion Powder
• 2 dashes Liquid Smoke
• ¼ cups Beef Broth
• Cayenne Pepper To Taste
• Salt And Pepper, to taste
• Your Choice Chicken Parts, For Grilling

Preparation Instructions

In a small pan over medium heat, combine all ingredients except chicken and stir until bubbly. Taste the sauce and add more of any flavors you would like to be more pronounced.

Let the sauce simmer for 10 minutes until all ingredients are dissolved. Remove from heat and store in the refrigerator. The sauce can be made up to 1 week in advance.

To prepare, sprinkle your chicken with salt and pepper on all sides.

Split the barbecue sauce in half into two separate dishes.

Preheat a grill, setting it up for indirect heat. Put the chicken over the indirect heat side and grill the chicken until cooked through (for breasts, depending on the thickness, this will take 5 or more minutes per side).

About 5 minutes before the chicken is cooked, brush the top side with one half of the barbecue sauce (the other half is kept separate to prevent contamination). When you turn it over, sauce the other side. Turn at least once so the sauce cooks and chars slightly.

Serve the chicken with the reserved bowl of the sauce for dipping, and enjoy!