Use this homemade sauce on your favorite bone-in chicken parts, and on whatever else you plan to grill. Left-over sauce will keep for 2 weeks in the fridge.
2 tablespoons olive oil
3 garlic cloves, crushed
6 tablespoons tomato paste
1/2 cup pure maple syrup
1/4 cup soy sauce
1/4 cup Worcestershire sauce
2 tablespoons rice vinegar
4 teaspoons Sriracha or favorite hot sauce
1. Heat olive oil in a small saucepan over medium heat. Cook garlic, turning occasionally, until golden brown - about 4 minutes. Add tomato paste and cook, stirring constantly and scraping bottom of pan, until slightly darkened - about 3 minutes. Add maple syrup, soy sauce, Worcestershire sauce, vinegar, and Sriracha. Bring to a boil.
2. Reduce heat to medium-low and simmer until flavors have come together - about 1 minute.
To use: Prepare a grill for medium-high indirect heat; oil grate. Season bone-in chicken cuts with salt. Grill chicken over direct heat, turning every minute until browned on all sides - about 5 minutes. Move chicken over indirect heat. Cover, and continue to grill, turning every 5 minutes or so for 18-20 minutes. Baste chicken with barbecue sauce and grill, turning and basting occasionally, until an instant-read thermometer registers 160 for white meat and 165 degrees for dark meat, about 10 minutes longer.