Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
March 17 2026
Barbecue Grilled Chicken
Image From foodnetwork.com
1 tablespoon vegetable oil, plus more for oiling the grill grates
1/2 small onion, chopped
1 large or 2 small cloves garlic, finely chopped
1 cup ketchup
1/2 cup molasses
1/3 cup apple cider vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
2 chipotles in adobo sauce, seeded and roughly chopped
Kosher salt and freshly ground black pepper
6 whole chicken legs
Heat the oil in a medium saucepan over medium-high heat. Add the onion, and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, and cook, stirring, until golden, about 30 seconds. Add 1/2 cup water and the ketchup, molasses, vinegar, Worcestershire, allspice, clove, chipotles and 1/2 teaspoon salt and bring to a boil.
Reduce the heat, and simmer, stirring occasionally, until thickened, about 10 minutes. Puree in a blender or food processor until smooth. Store the sauce in the refrigerator until ready to grill the chicken. (Sauce can be made up to 1 week in advance.)
Prepare a grill for high heat and then adjust the heat to medium. Separate 3/4 cup of the barbecue sauce and reserve for serving.
Lightly season the chicken with salt and pepper. Lightly oil the grill grate. Sear the chicken, skin-side down, until well-marked, about 5 minutes.
Reduce the heat to low. Cook the chicken, covered, turning and basting with the barbecue sauce every 5 minutes, until the chicken is just cooked through, about 25 minutes more. Do not baste during the last 5 minutes to prevent cross-contamination.
Serve the chicken with the reserved sauce.