Classic Barbecue Chicken

8 whole chicken leg quarters
Salt and freshly ground black pepper, to taste
2 cups barbecue sauce (recipe below)

Preheat a grill to medium-low, and brush the grate with oil.

Season both sides of the chicken legs with salt and pepper. Place the chicken on the grill, skin side down, and cook, adjusting the chicken's position and turning the pieces occasionally, until it appears to be about halfway cooked, about 15 minutes. Then use a basting brush to brush the chicken legs with the barbecue sauce, and continue to cook, turning the pieces frequently and reapplying barbecue sauce each time the chicken is turned, until it is cooked through and an instant-read thermometer inserted into the thickest part registers 160° to 165°, 15 to 20 minutes. Serve the chicken hot or warm.

Barbecue Sauce Recipe
Makes 4 cups

2 tbls vegetable oil
3/4 c chopped yellow onion
2 tbls chopped garlic
4 c ketchup
1/2 c packed dark-brown sugar
2 tbls cane syrup
1/2 c cider vinegar
1/4 c Worcestershire sauce
3 tbls red hot sauce
2 tbls yellow mustard
2 tbls creole seasoning
1/2 tsp crushed red pepper, or more to taste

Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring, for 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add all the remaining ingredients, and bring to a boil. Lower the heat to a simmer and cook, stirring occasionally, until the sauce has thickened and the flavors have married, 15 to 20 minutes. Remove from the heat and set aside to cool.

Serves 6-8