• 6 tablespoons dark brown sugar
  • 1/2 tablespoon chile powder
  • 2 teaspoons dry mustard
  • Kosher salt
  • 8 boneless, skinless chicken breasts or thighs 
  • ¾ cup tomato ketchup
  • ¼ cup low salt soy sauce
  • ¼ cup cider vinegar
  • 1 tablespoon Dijon mustard
  • ½ teaspoon hot sauce

Heat a gas grill between medium and medium high. In a small bowl, combine 2 tbsp. brown sugar, chile powder, dry mustard and 1 tbsp. salt. Rub the spice mix over chicken. 

In a small saucepan, whisk the remaining brown sugar with ketchup, soy sauce, vinegar and Dijon mustard. Bring to a boil. Lower heat and simmer, stirring frequently, until sugar dissolves. Remove from heat and cool slightly. Add a pinch of salt, if needed. Stir in the hot sauce.

Place chicken on grill, cover, and cook until meat turns a deep reddish brown, 4 to 5 minutes. Turn the chicken and continue to cook until the meat is firm and deeply colored, 3-4 minutes. Brush a generous amount of sauce over the chicken, cook 1 minute, turn, brush with sauce, cook 1 minute. Arrange on a platter and serve with any remaining sauce. Serves 8.