Guest Author - Lisa Babick
1 cup root beer
1 cup ketchup
1/4 cup fresh lemon juice
1/4 cup orange juice
3 tablespoons Worcestershire sauce
1 1/2 tablespoons (packed) dark brown sugar
1 tablespoon mild-flavored (light) molasses
1 teaspoon liquid smoke
1/2 teaspoon grated lemon peel
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
6 boneless, skinless chicken breasts, 6 drumsticks, 6 thighs, any combination desired
1 tablespoon salt
1 tablespoon Hungarian sweet paprika
1 tablespoon (packed) dark brown sugar
2 teaspoons ground black pepper
1/4 teaspoon celery seed
1 cup water
3/4 cup white vinegar
1/4 cup Worcestershire sauce
1. Combine first 12 ingredients in heavy medium saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer until reduced to 1 1/2 cups, about 20 minutes.
2. Season sauce to taste with salt and pepper. Cool slightly. Transfer to bowl.
3. Cover and refrigerate until ready to use. (Can be made 2 weeks ahead; keep refrigerated.)
4. In a small bowl mix salt, paprika, brown sugar, black pepper and celery seed. Set aside 4 teaspoons of mixture and rub remaining mixture over chicken. Refrigerate chicken 1 hour.
5. In a medium bowl mix water, vinegar, Worcestershire sauce, and reserved 4 teaspoons spice mixture; set aside.
6. Prepare barbecue (medium-high heat) or preheat broiler.
7. Grill chicken until almost cooked through, brushing with spice mixture every 10 minutes, until just about done (about 1/2 hour).
8. Baste with 1/4 cup of the barbecue sauce and cook until chicken is cooked and juices run clear, about 5 more minutes per side.
9. Remove from heat and serve with remaining sauce.
