Sriracha Barbecued Chicken
3 cloves garlic, minced
2 tablespoons butter
1 cup ketchup
1/4 cup packed brown sugar
1/4 cup white vinegar
2-4 tablespoons Sriracha hot sauce
1 teaspoon celery seed
1 tablespoon prepared Dijon mustard
1 teaspoon salt
In a medium sized saucepan, saute the garlic in butter for a couple minutes. Add ketchup, brown sugar, vinegar, sriracha, celery seed, Dijon mustard, and salt. Bring to a boil, stirring constantly. Remove from heat and set aside. At this point, the sauce is ready to use.
(Safety note: If you think you'd like some of the sauce set aside for dipping at the dinner table, put it in a separate bowl now. You don't want to serve sauce contaminated by brushes or spoons that have touched raw meat.)
At this point there are two ways that you can barbecue the chicken.
A. ) If you'd like to completely cook the chicken on the grill, do so by cooking it over medium heat for 30 minutes, turning occasionally. Baste with sauce. Grill 10-15 minutes more over low heat, or until juice runs clear. Continue basting and turning during the last 15 minutes of cooking.
B.) Barbecue the chicken on a medium-high grill for 10-15 minutes, turning once half way through, until both sides of the chicken have nice grill marks. Once meat is marked on both sides, baste with sauce and cook 5 minutes more. At this point the meat will only be partially cooked. Set the meat into a clean casserole pan, and drizzle the remaining sauce all over the chicken. Cook chicken in a 350 degree oven for 30 minutes, or until juices run clear.
Either method will produce delicious chicken, but I think that completing the cooking in the oven is easier and less likely to burn. It also lets lots of sauce stay on the chicken, because basically the meat is cooking in the sauce during that last half hour.
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