In a large saucepan, combine the first 12 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 mins to allow flavors to blend. Set aside 1/2 cup sauce for basting; cover and refrigerate remaining sauce for later use.
Sprinkle chicken with salt and pepper. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
Prepare grill for indirect heat, using a drip pan. Place chicken skin side down over drip pan and grill, covered, over indirect med heat for 20 mins. Turn; grill for 20-30 mins longer or until juice runs clear, basting occasionally with reserved sauce.
Note- Wear disposable gloves when cutting hot peppers. Avoid touching your face.
Originally Submitted
7/6/2011
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