First, in a small saucepan, whisk together the mustard, vinegar, sugar, ketchup, butter, Dale's, pepper, garlic and onion powders and hot sauce.
Next, place over medium heat and bring to a simmer, stirring occasionally.
Reduce heat to medium low and simmer 10 minutes until slightly thickened.
Let cool to room temperature.
Finally, transfer to a jar and store in the refrigerator for up to 1 month.
Note: This sauce tastes delicious drizzled over pulled pork or ham sandwiches!
First, place chicken in a zip top plastic bag.
Then add Dale's and marinate for 30 minutes in the refrigerator.
Remove chicken and pat dry with paper towels.
Meanwhile, preheat a gas grill on high heat for 5 minutes.
Turn off 1/2 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 other side; cover and let cook an additional 20 minutes.
Brush with sauce, cover and cook 10 minutes.
Flip to other side, cover and cook with sauce an 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.
Serve alongside any remaining fresh sauce.
Note: 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.