Ingredients

• 2 tablespoons vegetable oil
• 1/4 cup tomato paste
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup apple cider vinegar
• 1/2 cup fresh orange juice
• 1/3 cup light brown sugar
• 1/3 cup mild-flavored (light) molasses
• 2 tablespoons Worcestershire sauce
• 2 teaspoons mustard powder
• Kosher salt
• 1 3 1/2- to 4-pound chicken, cut into 10 pieces (breasts halved)
• 2 tablespoons 4-3-2-1 Spice Rub

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Instructions

1. Heat oil in a medium saucepan over medium heat. Add tomato paste and cook, stirring often, until paste turns brick-red, about 2 minutes. Add garlic powder, onion powder, paprika, cayenne, and black pepper. Cook, stirring, until fragrant, about 1 minute. Add vinegar, orange juice, brown sugar, molasses, Worcestershire sauce, mustard powder, and 3 cups water. Cook, stirring occasionally and scraping up any browned bits, until reduced by half, 50-60 minutes; season with salt.
2. For chicken: Prepare grill for medium heat. Season chicken with 4-3-2-1 Spice Rub. Grill, turning occasionally, until lightly charred, 15-20 minutes. Continue grilling, turning and basting with barbecue sauce often, until chicken is cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 8-10 minutes longer. DO AHEAD: Barbecue sauce can be chilled 1 week ahead.
3. Prepare grill for medium heat. Season chicken with 4-3-2-1 Spice Rub. Grill, turning occasionally, until lightly charred, 15-20 minutes. Continue grilling, turning and basting with barbecue sauce often, until chicken is cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 8-10 minutes longer.
4. DO AHEAD: Barbecue sauce can be chilled 1 week ahead.