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© Meredith Corporation. All rights reserved. Used with permission.
Heat butter in a large saucepan over medium-high heat until melted and bubbly. Add onion, green pepper and garlic; sauté for 5 minutes or until the vegetables are softened.
Add tomatoes, ketchup, water, vinegar, brown sugar, mustard, paprika, cumin, hot sauce, salt and black pepper; stir to mix well. Bring to a simmer over medium-high heat. Cover; reduce heat to medium-low. Simmer, adjusting the heat as needed to maintain a simmer, stirring occasionally, for 30 minutes.
Uncover saucepan; cook, stirring occasionally, over medium-low heat for 30 minutes. Remove from heat until ready to use.
Prepare outdoor grill with medium-hot coals, or heat gas grill to medium-high. Lightly brush grate with vegetable oil.
Reserve half the BBQ sauce (about 2 1/4 cups) for serving on the side and use the other half for cooking chicken.
Grill the chicken, uncovered, for 5 minutes on each side. Spoon sauce generously over the chicken. Cover the grill; grill the chicken for 10 minutes. Spoon on more sauce; turn the chicken over and continue to grill, covered, turning the chicken pieces over every 5 to 10 minutes, spooning on more sauce each time, until the internal temperature registers 170°F on an instant-read thermometer inserted in the thickest parts without touching any bone. The total cooking time will be about 60 to 70 minutes; do not spoon any sauce over the chicken quarters during the last 10 minutes of grilling.
Serve chicken with reserved BBQ sauce.