Classic grilled chicken gets updated with an easy, healthier barbecue sauce. The sauce can also be stored to deploy on whatever you happen to be grilling throughout the week.
3½–4-lb. whole chicken, cut into 6–8 pieces, or whatever bone-in cut of chicken you feel like cookingHeat olive oil in a small saucepan over medium until hot. Cook garlic, turning occasionally, until golden brown all over, 4–5 minutes. Add tomato paste and cook, stirring constantly and scraping bottom of pot, until paste darkens, 3–4 minutes. Add maple syrup, soy sauce, Worcestershire sauce, vinegar, and Sriracha.
Prepare a grill for medium-high indirect heat ; oil grates. Season chicken generously with salt. Grill chicken over direct heat, turning every minute, until browned on all sides, 5–6 minutes. Move chicken over indirect heat and continue to grill, keeping grill covered as much as possible and turning every 5 minutes or so, until an instant-read thermometer inserted into thickest part registers 140°–145°, 18–25 minutes depending on size.
Easy Main Dairy-Free Nut-Free Healthyish Grilling Fourth Of July Memorial Day Labor Day Dinner
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