Grilled Chicken With Sweet Carolina Barbecue Sauce

This makes the best barbecue chicken on the planet. The extra effort of making the marinade is a definite payoff. The sweet mustard glaze gives the grilled chicken a wonderful crisp coating. The chicken does need to marinate overnight so plan ahead. This mustard sauce is also fantastic on pork chops. MAKE AHEAD: The sauce can be safely stored in a lidded jar in the refrigerator for a month. WINE: The sweet barbecue sauce mate well with a full-bodied, fruity grenache such as Domaine Lafond Roc-Epine Lirac Blanc 2004 or an off dry fruity Reisling such as the very easy to drink 2002 Reisling - Domaine Fernand Engel.

• Ready In: 35 mins
• Serves: 8

Ingredients

• 3⁄4 cup unsulphured molasses
• 1⁄2 cup  pure olive oil
• 1⁄2 cup  ruby port or 1⁄2 cup marsala
• 2  tablespoons Dijon mustard
• 2  tablespoons soy sauce or 2  tablespoons low sodium soy sauce
• 2  tablespoons fresh ground pepper
• 1  tablespoon Worcestershire sauce
• 1  shallot, minced
• 1  green onion, chopped
• 3  lbs chicken breasts, thighs, quarters, drumsticks, bone in (your family's favorite)

• Sweet Mustard Barbecue Sauce

• 2  cups yellow mustard
• 3⁄4 cup light brown sugar
• 1⁄4 cup  strong brewed coffee
• 2  tablespoons honey
• 1  tablespoon unsulphured molasses
• 1  tablespoon liquid smoke (optional)
• 2  teaspoons Worcestershire sauce
• 2  teaspoons Tabasco sauce

Directions

1. In a medium saucepan, combine all of the sauce ingredients and bring to a simmer. Stir well and remove from heat. Let cool to room temperature, then pour into a glass jar with lid and refrigerate.
2. In a large bowl or extra large ziplock, add the first 9 ingredients and mix well. Let sit at room temperature for 30 minutes. Then, add the chicken pieces and turn to coat. Refrigerate overnight.
3. Light your grill or preheat broiler.
4. Remove the chicken from the marinade and arrange the pieces on a baking sheet/s.
5. Brush the chicken pieces with the Barbecue Sauce and grill over a medium-hot fire or broil 12 inches from the heat, turning often and rotating, until cooked through and nicely glazed, 8 to 10 minutes per side.
6. Serve hot or at room temperature.