Ingredients
2-1/2 cups ketchup1/2 cup packed brown sugar1/2 cup honey1/4 cup liquid smoke1/4 cup molasses1 serrano pepper, finely chopped2 tablespoons prepared mustard1 tablespoon white wine vinegar1 tablespoon Worcestershire sauce2 teaspoons onion powder2 teaspoons garlic powder1/4 teaspoon cayenne pepper4 chicken leg quarters1/2 teaspoon salt1/2 teaspoon pepper
Preparation
In a large saucepan, combine the first 12 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes to allow flavors to blend. Set aside 1/2 cup sauce for basting; cover and refrigerate remaining sauce for later use.
Sprinkle chicken with salt and pepper. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly.
Prepare grill for indirect heat, using a drip pan. Place chicken skin side down over drip pan; grill, covered, over indirect medium heat for 20 minutes. Turn; grill 20-30 minutes longer or until a thermometer reads 170°-175°, basting occasionally with reserved sauce.
