CLASSIC BARBECUED CHICKEN

3 cups bottled barbecue sauce
1/2 cup molasses
1/2 cup ketchup
1/4 cup cider vinegar
3 tablespoons brown mustard
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon freshly ground pepper
1/4 teaspoon cayenne pepper
3 pounds bone-in, skin-on chicken pieces, trimmed and breasts halved

In a medium saucepan, whisk barbecue sauce and next six ingredients together. Bring to boil over medium-high heat. Reduce heat to medium and cook until sauce is thick and reduced to 3 cups, about 20 minutes.

In a small bowl, mix salt, pepper and cayenne. Pat chicken dry with paper towels and rub spice mixture all over chicken pieces.

Turn grill burners to high, close lid, and heat for 15 minutes. Leave primary burner on high and turn all other burners off. Position chicken, skin side down, on cooler side of grill; cover and cook until chicken begins to brown, 30 to 35 minutes. Move chicken into single file closer to hot side. Begin flipping chicken and brushing with 2 cups sauce every 5 minutes until sticky, about 20 minutes. Slide chicken to hot side and continue to brush chicken until sauce on chicken becomes crusted and internal temperature of breast meat registers 165 degrees and other pieces register 175 degrees, about 5 minutes. Transfer chicken to platter, tent with foil and let rest 10 minutes.

Remove foil and serve, passing remaining sauce at table.

Makes 4 to 6 servings
Adapted from source: Cook's Country by the editors of America's Test Kitchen