Four Boneless Chicken Breasts
Ten Large Chicken Drumsticks
A Teaspoon Of Paprika
A Cup Of Ketchup
Two Teaspoons Of Gulden’s Spicy Brown Mustard
A Tablespoon Of Sherry Vinegar
A Tablespoon Of Brown Sugar
A Teaspoon Of Frank’s Louisiana Hot Sauce
1/2 Teaspoon Of Red Cayenne Pepper
3/4 Teaspoon Of Black Pepper, Divided
1 1/4 Teaspoons Of Salt, Divided
A Teaspoon Of Onion Powder
A Teaspoon Of Garlic Powder
Two Teaspoons Of Worcestershire Sauce
1/2 Teaspoon Of Dried Oregano
Into a saucepan, add the paprika, the ketchup, the mustard, the sherry vinegar, the brown sugar, the hot sauce, the red cayenne pepper, a 1/2 teaspoon of black pepper, a teaspoon of salt, the onion powder, the garlic powder, the Worcestershire sauce, and the oregano. Cook on medium low heat stirring constantly for five minutes. Remove the sauce from the heat and let it cool.
Sprinkle the chicken breasts and the chicken drumsticks with a 1/4 teaspoon of black pepper and a 1/4 teaspoon of salt. Cook the chicken drumsticks on a covered gas or charcoal grill on medium heat for 30 minutes turning the drumsticks every five minutes or so to prevent burning and to insure even cooking. Add the chicken breasts to the hot grill after the drumsticks have cooked for at least 15 minutes. Cook the chicken breasts for 15-20 minutes turning every 5-6 minutes.
After 30 minutes of cooking time, begin slathering as much of barbeque sauce that you like on the chicken. Continue to cook while slathering for another 5 minutes.
Serve the chicken with any unused barbeque sauce on the side.