Do you love barbecue as much as I do? And when you put it on chicken? Well, get me a cold bottle of beer and some potato salad and everything will be all right. So, thought maybe you could use a little bit of barbecue rightness too. It is sweet, but not too cloying--the cider vinegar offsets that. And don't be scared of cooking bone-in chicken on the grill--use your instant-read thermometer and everything will be all right. Just watch that final step of glazing on the grill--this part does not take long and there is a fine line between sweet and crusty and too-damn burnt.
Here's my barbecue recipe with grilling instructions:
Incidently, this barbecue sauce recipe works well for ribs and other meats too--and will keep in the fridge for a couple of weeks or so.