The barbecue sauce in this recipe is so easy and quick to put together, you may never rely on store-bought sauce again. And what’s more, you probably already have all of the necessary ingredients in your kitchen.
Recipe information
Yield
Serves 4
Ingredients
corn and radish salad
Preparation
Step 1
Heat a grill to medium. Simmer the hot sauce, vinegar, brown sugar, molasses, mustard, garlic, and ketchup in a small saucepan over medium heat until reduced to about 1 1/4 cups, 5 to 7 minutes.
Step 2
In a large bowl, toss the chicken with the vegetable oil; season well with salt and pepper.
Step 3
Lightly oil the grates; place the chicken on the grill. Cover the grill; cook, turning frequently, until the chicken registers 165°F (160°F for the breast) on an instant-read thermometer, 10 to 15 minutes. Uncover the grill; continue cooking, basting frequently with the sauce, until the chicken is glazed thoroughly, 3 to 4 minutes more. Serve with the remaining sauce.
corn and radish salad
Step 4
In a large pot of boiling salted water, cook the corn until fragrant and tender, 8 to 12 minutes. Remove the ears, and hold under cold water until completely cool. Working in a large bowl, slice the kernels from the cobs (to yield about 2 cups). Toss with the radishes, jalapeño, lime juice, and olive oil. Season generously with salt. Serve chilled or at room temperature.
