My husband has requested that I keep a container of this sauce in the fridge at all times... and he's a born and raised Texan!
1 teaspoon hot sauce
1/3 cup cider vinegar
1/2 cup light brown sugar
1/4 cup molasses
3 tablespoons Dijon mustard
3 garlic cloves, minced
1/2 cup ketchup
1 cut-up chicken (but I just prefer all drumsticks)
1 tablespoon vegetable oil
corn and radish salad:
4 ears corn
6 radishes, trimmed, halved, and thinly sliced
1 scallion, thinly sliced
2 tablespoons fresh lime juice
1 tablespoon olive oil
Heat grill to medium. Simmer the hot sauce, vinegar, brown sugar, molasses, mustard, garlic, and ketchup in a small saucepan over medium heat until reduced to about 1 and 1/4 cups, 5 to 7 minutes.
In a large bowl, toss the chicken with the vegetable oil; season well with salt and pepper.
Lightly oil the grates; place the chicken on the grill. Cover the grill; cook, turning frequently, 10 to 15 minutes. Uncover the grill; continue cooking, basting frequently with the sauce, until the chicken is glazed thoroughly, 3 to 4 minutes more. Serve with remaining sauce.
While chicken is cooking, make salad: In a large pot of boiling salted water, cook the corn until fragrant and tender, 8 to 12 minutes. Remove the ears, and hold under cold water until completely cool. Working in a large bowl, slice the kernels from the cobs. Toss with radishes, scallion, lime juice, and olive oil. Season generously with salt.