Ingredients

• 1/4 cup ketchup
• 2 Tbsp Dijon mustard
• 2 Tbsp honey
• 2 Tbsp cider vinegar
• 2 Tbsp canola oil
• 1 Tbsp dark brown sugar
• 2 tsp Worcestershire sauce
• 2 tsp dry mustard
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp cayenne
• 4 chicken leg quarters

Instructions

Combine ketchup, Dijon mustard, honey, vinegar and oil in a large mixing bowl.

Stir in the brown sugar until dissolved.

Whisk in Worcestershire sauce, dry mustard, paprika, garlic and onion powders, salt and cayenne.

Place chicken legs into a sealable plastic bag. Pour in the marinade.

Squeeze out as much air as possible and seal the bag.

Turn to coat the legs and refrigerate for at least 4 hours. Turn often.

Discard excess marinade after removing legs from the bag.

Grill bone side down over medium indirect heat for 40 minutes.

For a crisper chicken place the leg quarters skin side down on direct heat for the last 10 minutes of the grilling time.

Chicken is cooked through when the juices run clear.