Grilled Chicken with Balsamic Barbeque Sauce Recipe
3 pounds bone-in chicken pieces (any combination of legs, thighs, and breasts – breasts halved crosswise)
Balsamic Barbeque sauce
1 cup Balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1 clove of garlic (minced)
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
In a medium size, saucepan mixes together all the barbeque sauce ingredients. Bring the mixture to a boil over medium-high heat, reduce heat to simmer and cook uncovered until mixture starts to thicken. (About 20 minutes.)
Preheat grill on high heat – while the grill is heating pat chicken dry and rubs the pieces with the spices; getting some of it under the skin whenever possible.
Clean and oil the grill grates, turn all burners off except for the primary burner trying to maintain an indirect heat of 350F after the grill is closed. (I have a 4 burner grill for me I need to have the primary burner on high with the second one at about half)
Place the chicken skin side down on the cool side of the grill. Cover and cook until the skin starts to brown. (About 30 minutes depending on the temperature) uncover the grill, flip the chicken, and move the pieces closer to the burners brushing with the barbeque sauce. Flip and coat the chicken every few minutes until chicken is sticky, move the chicken over the direct heat, continue flipping and brushing the chicken with the sauce until chicken is well glazed and has a slight char. Remove the chicken from the grill when the internal temperature is reached of 160F. for the breasts, and 175 for thighs and legs.
Place the chicken on a serving platter, tent with aluminum foil, and let rest 10 minutes before serving.