Um... Delicious?

Fine Cooking magazine is my Bible. It's the first place I look for recipes and I've never had a bad experience. Straightforward, easy-to-find ingredients and always delicious.

Fastest Barbecued Chicken

*This recipe calls for 8 skinless/boneless chicken thighs but I used a whole roasting chicken instead.

6 tbs. dark brown sugar

1 tbs. chile powder

2 tsp. dry mustard

Kosher salt

Whole chicken, rinsed & patted dry

3/4 cup tomato ketchup

1/4 cup low-salt soy sauce

1/4 cup cider vinegar

1 tbs. Dijon mustard

1/2 tsp. Chipotle Tabasco or other chipotle hot sauce; more to taste

Prep, rinse & dry your chicken. Stuff the cavity (optional) with lemon, crushed garlic and thyme or rosemary.

In a small bowl, combine 2 tbs. of the brown sugar with the chile powder, dry mustard and 1 tbs. salt. Rub the spice mix all over the chicken.

In a small saucepan, whisk the remaining 4 tbs. brown sugar with the ketchup, soy sauce, cider vinegar and Dijon mustard; bring to a boil. Lower the heat to a simmer and cook, stirring frequently, for 2 minutes to dissolve the sugar and blend the flavours. Remove from the heat and let cool slightly. Taste and add a pinch of salt, if needed. Stir in the Chipotle Tabasco, adding more to taste.

In a preheated 375 degree oven, cook the chicken according to directions. Typically, 15-20 minutes per 500g. Pull the chicken out and baste liberally with the sauce. Return the chicken to the oven for an additional 30 minutes.

Serve with the leftover sauce for dipping.

*Fastest Barbecued Chicken, Susie Middleton, FC #65, Scott Phillips