Root Beer Barbecue Chicken

Chicken

• 1 chicken, cut into 8 pieces (3 1/2 lb) or 8 chicken thighs
• vegetable oil
• salt
• black pepper

For the root beer sauce

• 1/2 cup diced onion
• 1 Tbsp minced garlic
• 2 Tbsp olive oil
• 2 cups root beer
• 3/4 cup ketchup
• 1/2 cup cider vinegar
• 1/4 cup brown sugar
• 1/4 cup prepared yellow mustard
• 2 Tbsp molasses
• 1 Tbsp Worcestershire sauce
• 1 tsp red pepper flakes
• juice of 1/2 a lime
• sliced tomatoes

Preheat oven to 400 F.

Coat chicken with vegetable oil, salt, and pepper; arrange on a baking sheet and roast 45 minutes. Meanwhile, make the sauce.

Preheat grill to medium-high.

Saute onion and garlic for the sauce in olive oil in a saute pan over medium heat 2-3 minutes. Add root beer, bring to a boil, reduce heat to low, and simmer until reduced to 1/2 cup, about 15 minutes. Stir in ketchup, vinegar, brown sugar, mustard, molasses, Worcestershire, and pepper flakes; simmer 5 minutes. Remove pan from heat and add lime juice.

Dip chicken into barbecue sauce to coat, then grill, covered, for 5 minutes. Dip pieces in sauce again, turn over, and grill until charred and crisp, 5 minutes more. Serve chicken with sliced fresh tomatoes on the side.

Makes 4 servings, 16 WW PointsPlus each.