Barbecued Chicken Spicy Southern-style

Mince the garlic cloves and grate the ginger, setting both aside.

Combine tomato paste, ketchup, honey, molasses, Worcestershire sauce, and white vinegar in a small saucepan over medium heat, stirring occasionally.

Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.

Add cayenne pepper, black pepper, and onion powder to the sauce, whisking to combine thoroughly.

Remove the barbecue sauce from heat and let cool slightly for 2 minutes before using.

Pat the chicken breasts and drumsticks dry with paper towels and arrange on a grill grate or in a grill pan.

Grill the chicken over medium-high heat for 5-7 minutes on the first side until lightly marked, without sauce.

Flip the chicken and cook for 5 minutes on the second side, then begin brushing the barbecue sauce generously on all sides.

Continue cooking and turning the chicken every 3-4 minutes, applying sauce with each turn, until the internal temperature reaches 165°F when measured at the thickest part.

Transfer the chicken to a serving platter and let rest for 5 minutes before serving.