Caroline Style Barbecue Chicken

Ingredients:
2 pounds boneless skinless chicken breast halves or thighs
3/4 cup packed light brown sugar, divided
3/4 cup French's® Classic Yellow® Mustard
1/2 cup cider vinegar
1/4 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 ground black pepper

Directions:
Place chicken into 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 mixture over chicken. Seal bag; marinate in refrigerator 1 hour or overnight.

Pour remaining mustard mixture into small saucepan. Stir in remaining 1/4 cup sugar. Bring to a boil. Reduce heat; simmer 5 minutes or until sugar is dissolved and mixture thickens slightly, stirring often. Reserve for serving sauce.

Place chicken on well-oiled rack, 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.

Makes 8 servings