Ingredients

• 1/2 cup soy sauce
• 1/2 cup ketchup
• 1/2 cup bottled chili sauce
• 1/2 cup bottled hickory-flavor barbecue sauce
• 1/2 cup (packed) golden brown sugar
• 6 tablespoons fresh lemon juice
• 3 garlic cloves, crushed
• 2 teaspoons onion powder
• 1 teaspoon hot pepper sauce
• 1/2 teaspoon dry mustard
• Nonstick vegetable oil spray
• 12 chicken thighs with skin and bones

Instructions

1. Bring first 10 ingredients to boil in medium saucepan, whisking to blend. Reduce heat to low; simmer 10 minutes. (Can be made 1 week ahead. Cover and refrigerate.)
2. Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Sprinkle chicken with salt and pepper. Place chicken on grill, skin side down; cook until skin browns, about 8 minutes. Turn chicken over and continue grilling until cooked through, about 8 minutes longer. Transfer 1 cup barbecue sauce to small dish. Brush skin side of chicken with sauce from dish; turn skin side down and cook 2 minutes. Brush chicken with more sauce; turn skin side up and grill 2 minutes. Arrange chicken on platter. Serve with remaining sauce.