Instructions: Place broth, onion and celery in a medium noncreative saucepan. Cover and simmer 5 minutes, until the vegetables are softened. Stir in the mustard and celery seeds, then stir in the chili sauce, beer, bay leaf, molasses and Worcestershire sauce. Simmer gently, uncovered, stirring often, 20 to 30 minutes, until the sauce is lightly thickened. Taste and season with salt and pepper, add the hot sauce.

Discard the bay leaf. Use the sauce immediately or cover and refrigerate for up to a week. Prepare a med. hot bbq fire. Lightly oil the grill rack. Skin the chicken and remove fat. Rub all sides of chicken with oil. then sprinkle with salt and pepper. Separate sauce in two. Set half next to grill for brushing. Grill the chicken 3 minutes per side, then brush with some of the sauce and continue to grill, turning two or three times and brushing with more sauce, for an additional 10 to 13 minutes, until the meat is white throughout.

Discard the brushing sauce, and serve the chicken hot with the reserved sauce.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.