cup Frank's® RedHot® Original Cayenne Pepper Sauce
2
tablespoons vegetable oil
2
tablespoons French's® Worcestershire Sauce
1/2
teaspoon salt
1/4
teaspoon black pepper
Prep Time
15 minutes
Marinate Time
1 hour
Cook Time
10 minutes
1. Place chicken in large resealable plastic food storage bag. Combine 1/2 cup brown sugar, mustard, vinegar, Frank's RedHot Sauce, oil, Worcestershire, salt and pepper in 4-cup measure; mix well. Pour 1 cup mustard mixture over chicken. Seal bag; marinate in refrigerator 1 hour or overnight.
2. Pour remaining mustard mixture into small saucepan. Stir in remaining 1/4 cup brown sugar. Bring to a boil. Reduce heat; simmer 5 minutes or until sugar dissolves and mixture thickens slightly, stirring often. Reserve for serving sauce.
3. Place chicken on well-oiled grid, reserving marinade. Grill over high heat 10 to 15 minutes or until chicken is no longer pink in center, turning and basting once with marinade. Do not baste during last 5 minutes of cooking. Discard any remaining marinade. Serve chicken with reserved sauce.
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