This sauce is pretty strong. It was a little too strong for Ethan. But I love the robust flavor.
1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1 garlic clove, minced
1 Tbsp Worcestershire sauce
1 Tbsp Dijon mustard
1/2 tsp salt
1/2 tsp freshly ground black pepper
Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes. Baste onto meat during cooking.
For barbequing the chicken, use whatever pieces you want. I used seven legs and still had A LOT of sauce left over
Heat the grill to medium. In a large bowl, toss chicken pieces with a small amount of vegetable oil, salt and pepper.
Lightly oil the grill grates and place the chicken on the grill. Cover the grill and cook, turning frequently until the chicken registers 165 degrees (160 degrees for breast) on an instant-read thermometer. Uncover the grill and continue cooking, basting the chicken frequently with the BBQ sauce until the chicken is glazed thoroughly. Serve with the remaining sauce.
Rookie's Notes: Grilling the chicken this way works best when you want a crispy skin. I have tried doing BBQ chicken when the chicken has been marinating in the sauce and it doesn't work. The skin is soggy and the sauce just gets burned.
