Here's a great recipe to get you started. Easy and thrifty to put together, you'll be quite pleased to place this on your picnic table.
- 6 chicken leg quarters
- 1/4 cup packed brown sugar
- 1 tablespoon kosher salt
- 1/2 teaspoon garlic powder
- 1/8 teaspoon ground cinnamon
2 tablespoons butter
2/3 cup ketchup
1/2 cup honey
3 tablespoons balsamic vinegar
2 tablespoons yellow mustard
2 teaspoons reduced-sodium soy sauce
Dash cayenne pepper, optional
Pat chicken dry. Combine rub ingredients. Rub over chicken pieces; refrigerate, covered, in a shallow dish 2 hours.
Meanwhile, in a small saucepan over medium heat, combine sauce ingredients, adding cayenne if desired. Bring to a boil, stirring constantly; reduce heat and simmer, uncovered, to allow flavors to blend, 8-10 minutes.
On an oiled grill rack, grill chicken, covered, over indirect medium heat, turning frequently, until a thermometer reads 165°, 35-45 minutes.
Reduce heat to medium-low. Brush chicken with sauce, reserving 1/2 cup. Cook, covered, until chicken pieces register 170°, 4-6 minutes. Serve with reserved sauce. Yield: 6 servings.
To cook indoors, preheat oven to 450°. Place prepared chicken in a greased 15x10x1-in. baking pan; bake until a thermometer reads 165°, about 25 minutes. Brush with sauce, reserving 1/2 cup. Bake until chicken pieces register 170°, about 5 minutes. Serve with reserved sauce.