First, melt butter in medium saucepan over medium heat.
Next, add onion and cook until softened, about 6 minutes.
Then add garlic and cook until fragrant, about 1 minute.
Add tomato sauce. Cook 10 minutes, stirring occasionally, until reduced slightly.
Add vinegar, molasses, Dale's Original seasoning, brown sugar, mustard, hot sauce, salt, black pepper, and stir to combine.
Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 15-20 minutes, stirring occasionally.
Remove from heat and let cool 30 minutes.
Transfer sauce to the jar of a blender and blend the BBQ sauce on high for 1 minute or until smooth.
Let cool to room temperature.
Transfer to a jar and store in the refrigerator for up to 1 month.
Place the chicken in a zip top plastic bag.
Add Dale's to the chicken and marinate for 30 minutes in the refrigerator
Remove chicken marinated in Dale's and pat dry with paper towels.
Meanwhile, preheat a gas grill on high heat for 5 minutes.
Turn off 1/2 of the burners and lightly oil the grates on the side without heat.
Place the chicken skin side down on oiled side (not over flames). Cover and let cook for 20 minutes.
Flip to the other side; cover and let cook an additional 20 minutes.
Then brush with the chicken with sauce, cover and cook 10 minutes.
Next, flip to the other side, cover and cook with sauce and additional 10 minutes.
Continue to brush with sauce and flip, every 10 minutes, until internal temperature of the chicken reaches 160 degrees.
Discard the remaining sauce used to brush the chicken.
Finally, serve alongside any remaining fresh sauce.
For a charcoal grill - prepare/heat coals and place them underneath 1/2 of the grill grates.
Lightly oil the grates on the side not over the coals. Proceed with the recipe above, maintaining a grill temperature of around 325-350 degrees.
First, melt butter in medium saucepan over medium heat.
Next, add onion and cook until softened, about 6 minutes.
Then add garlic and cook until fragrant, about 1 minute.
Add tomato sauce. Cook 10 minutes, stirring occasionally, until reduced slightly.
Add vinegar, molasses, Dale's Original seasoning, brown sugar, mustard, hot sauce, salt, black pepper, and stir to combine.
Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 15-20 minutes, stirring occasionally.
Remove from heat and let cool 30 minutes.
Transfer sauce to the jar of a blender and blend the BBQ sauce on high for 1 minute or until smooth.
Let cool to room temperature.
Transfer to a jar and store in the refrigerator for up to 1 month.
Place the chicken in a zip top plastic bag.
Add Dale's to the chicken and marinate for 30 minutes in the refrigerator
Remove chicken marinated in Dale's and pat dry with paper towels.
Meanwhile, preheat a gas grill on high heat for 5 minutes.
Turn off 1/2 of the burners and lightly oil the grates on the side without heat.
Place the chicken skin side down on oiled side (not over flames). Cover and let cook for 20 minutes.
Flip to the other side; cover and let cook an additional 20 minutes.
Then brush with the chicken with sauce, cover and cook 10 minutes.
Next, flip to the other side, cover and cook with sauce and additional 10 minutes.
Continue to brush with sauce and flip, every 10 minutes, until internal temperature of the chicken reaches 160 degrees.
Discard the remaining sauce used to brush the chicken.
Finally, serve alongside any remaining fresh sauce.
For a charcoal grill - prepare/heat coals and place them underneath 1/2 of the grill grates.
Lightly oil the grates on the side not over the coals. Proceed with the recipe above, maintaining a grill temperature of around 325-350 degrees.
