Substitute chicken leg quarters for the split breasts, if you like; cook the legs an additional 10 to 15 minutes.
|1 1/2||cups ketchup|
|1/4||cup cider vinegar|
|2||tablespoons Worcestershire sauce|
|2||tablespoons Dijon mustard|
|1/4||cup brown sugar|
|2||cloves garlic, finely chopped|
|2||tablespoons vegetable oil|
|1||teaspoon chili powder|
|Dash of hot sauce, or to taste|
|Salt and pepper, to taste|
|6||bone-in split chicken breasts (about 6 pounds )|
|6||soft hamburger buns|
1. Light the grill.
2. In an old skillet (it will go directly onto the grill rack), combine the ketchup, vinegar, Worcestershire, mustard, brown sugar, garlic, vegetable oil, chili powder, hot sauce, salt, and pepper. Stir well.
3. Season the chicken generously with salt and pepper.
4. Grill the chicken over medium-high heat for about 15 minutes on a side , or until a meat thermometer registers 165 degrees. Set it aside to cool slightly.
5. Meanwhile, set the skillet of sauce on a warm section of the grill (if using a gas grill, turn off the grill first). Let the sauce cook, stirring occasionally, for 5 minutes, or until it is hot and bubbling.
6. When the chicken is cool enough to handle, discard the skin and bones. Using two forks, shred the chicken. Add the chicken to the ketchup sauce and stir well. Serve on the buns. Keri Fisher