Dad made grilled chicken a few different ways growing up. This is the closest one to what I think of as traditional “barbecue” chicken. This turned out quite well, but note that my dad’s instructions for this are pretty vague, so there was some improvising here.
2 large split chicken breasts, bone-in (I halved mine to create four pieces
salt and pepper
For the sauce:
about 1/2 to 3/4 cup Open Pit barbecue sauce
eyeball about a quarter of the amount barbecue sauce, and add that much ketchup
1-2 tsp sugar
juice of half a lemon
Season chicken with salt and pepper all over (I did this a couple of hours before cooking them).
Whisk together sauce ingredients. Preheat gas grill.
Grill meat over direct heat on medium about five minutes per side. Brush on sauce. Grill another five minutes per side, or so, basting at least once, until chicken reaches about 160 degrees internal temperature.