Food & Wine


Father's Day is on Sunday, but you can treat dad all week with meals made for men. This week, we'll offer (stereotypically) dad-friendly recipes. Today's comes from


1/2 cup ketchup

1 teaspoon hot sauce

1/3 cup cider vinegar

3 tablespoons Dijon mustard

3 cloves garlic, minced

1/2 cup light-brown sugar

1/4 cup molasses

1 cut-up chicken (3 lbs)

1 tablespoon vegetable oil

Coarse salt and ground pepper


Heat grill to medium. Simmer sauce ingredients (first 7 ingredients listed above) in a small saucepan over medium heat until reduced to about 1 1/4 cups, 5 to 7 minutes. Divide barbecue sauce between two bowls; use one for basting and set aside the other for serving.

In a large bowl, toss chicken with vegetable oil; season well with coarse salt and ground pepper.

Lightly oil grates; place chicken on grill. Cover grill; cook, turning frequently, until chicken registers 165 degrees (160 degrees for breast) on an instant-read thermometer, 10 to 15 minutes. Uncover grill; continue cooking, basting frequently with sauce, until chicken is glazed thoroughly, 3 to 4 minutes more. Serve with remaining sauce.