CAROLINA-STYLE BARBECUE CHICKEN

2 lb boneless skinless chicken breast halves or thighs
3/4 cup packed light brown sugar, divided use
3/4 cup French's Classic Yellow Mustard
1/2 cup cider vinegar
1/4 cup Frank's Red Hot Sauce
2 tbsp. vegetable oil
2 tbsp French's Worcestershire Sauce
1/2 tsp salt
1/4 tsp black pepper

Place chicken in a large, resealable, plastic food storage bag.

Combine 1/2 cup brown sugar, mustard, vinegar, Red Hot Sauce, oil, Worcestershire, salt and pepper in a 4 cup measuring glass; mix well. Pour 1 cup mustard mixture over chicken. Seal bag; marinate in refrigerator 1 hour or overnight.

Pour remaining mustard mixture into a small saucepan. Stir in remaining 1/4 cup brown sugar. Bring to a boil. Reduce heat and simmer 5 minutes or until sugar dissolves and mixture thickens slightly; stirring often. Reserve for serving sauce.

Preheat grill.

Place chicken on well-oiled grid, reserving marinade. Grill over high heat 10-15 minutes or until chicken is no longer pink in center, turning and basting once with marinade. Do not baste during last 5 minutes of cooking. Discard any remaining marinade.

Serve chicken with reserved sauce.

Makes 8 servings
Source: Easy Home Cooking Grill Recipes