BBQ Burn chicken

2 chicken leg quarters - 1 lb each
black pepper
basting brush
Burn sauce
3/4 cup tomato puree
2 Tbl dark molasses
2 Tbl cider vinegar
1 Tbl yellow mustard
1 Tbl Worcestershire sauce
1/4 Tsp garlic powder
1/4 of a Habanero pepper
While broiling, combine all ingredients for the Burn sauce (along with salt and black pepper to taste) into a non-reactive sauce pan. Bring the contents of the pan to a boil. Lower the heat. Simmer slowly and stir often for approximately 20 minutes - or until the sauce is relatively thick.
1. Locate a broiler pan and a grill grate (or rack) to fit the pan.

2. Place an oven grate into the oven and place the a broiler pan with the grill grate on the oven grate. Verify that the grill grate is 5-7 inches from the flames - with a ruler.

3. Preheat the oven on the broil setting for 10 minutes.

4. While broiling, keep the oven door ajar.

Arrange the chicken quarters - skin side up and side by side - on the grill grate. Broil for 15 minutes. Turn the chicken quarters over and broil for 15 minutes. Brush the quarters with some of the Burn sauce. Allow the sauce to caramelize on this side. Turn the quarters over. Brush and caramelize that side. Turn over. Brush and caramelize. Turn over. Brush and caramelize. Remove the quarters from the broiler and season with salt and black pepper. Allow the chicken to rest for 5-10 minutes - before serving.