Ingredients
6 chicken leg quartersRUB:1/4 cup packed brown sugar1 tablespoon kosher salt1/2 teaspoon garlic powder1/8 teaspoon ground cinnamonSAUCE:2 tablespoons butter2/3 cup ketchup1/2 cup honey3 tablespoons balsamic vinegar2 tablespoons yellow mustard2 teaspoons reduced-sodium soy sauceDash cayenne pepper, optional
Preparation
Pat chicken dry. Combine rub ingredients. Rub over chicken pieces; refrigerate, covered, in a shallow dish 2 hours.
Meanwhile, in a small saucepan over medium heat, combine sauce ingredients, adding cayenne if desired. Bring to a boil, stirring constantly; reduce heat and simmer, uncovered, to allow flavors to blend, 8-10 minutes.
On an oiled grill rack, grill chicken, covered, over indirect medium heat, turning frequently, until a thermometer reads 165°, 35-45 minutes.
Reduce heat to medium-low. Brush chicken with sauce, reserving 1/2 cup. Cook, covered, until chicken pieces register 170°-175°, 4-6 minutes. Serve with reserved sauce.
