Barbecued Chicken

• 1 teaspoon hot sauce
• 1/3 cup cider vinegar
• 1/2 cup light brown sugar
• 1/4 cup molasses
• 3 tablespoons Dijon mustard
• 3 garlic cloves, minced
• 1/2 cup ketchup
• 1 cut-up chicken (3 pounds)
• 1 tablespoon vegetable oil, plus more for grates
• Coarse salt and fresh ground pepper
• Coarse salt
• 4 ears corn
• 6 radishes, trimmed, halved, and thinly sliced
• 1 jalapeno chile, finely chopped (ribs and seeds removed for less heat, if desired)
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• (serves 4)

1. Heat a grill to medium.
2. Simmer the hot sauce, vinegar, brown sugar, molasses, mustard, garlic, and ketchup in a small saucepan over medium heat until reduced to about 1 1/4 cups, 5 to 7 minutes.
3. In a large bowl, toss the chicken with the vegetable oil; season well with salt and pepper.
4. Lightly oil the grates; place the chicken on the grill.
5. Cover the grill; cook, turning frequently, until the chicken registers 165F (160F for the breast) on an instant-read thermometer, 10 to 15 minutes.
6. Uncover the grill; continue cooking, basting frequently with the sauce, until the chicken is glazed thoroughly, 3 to 4 minutes more.
7. Serve with the remaining sauce.
8. In a large pot of boiling salted water, cook the corn until fragrant and tender, 8 to 12 minutes.
9. Remove the ears, and hold under cold water until completely cool.
10. Working in a large bowl, slice the kernels from the cobs (to yield about 2 cups).
11. Toss with the radishes, jalapeno, lime juice, and olive oil.
12. Season generously with salt.
13. Serve chilled or at room temperature.

hot sauce, cider vinegar, light brown sugar, molasses, mustard, garlic, ketchup, chicken, vegetable oil, salt, salt, corn, radishes, jalapeno chile, lime juice, olive oil

Taken from www.epicurious.com/recipes/food/views/barbecued-chicken-383224 (may not work)