To prepare barbecue sauce: Combine ketchup, beer, molasses, orange juice, vinegar, Worcestershire, mustard and onion powder in a medium heavy saucepan; bring to a simmer over medium-high heat, stirring. Reduce heat to maintain a simmer and cook, stirring frequently, until reduced to about 1 1/2 cups, 20 to 25 minutes. Stir in hot sauce.

To prepare chicken: Preheat a gas grill to medium or build a fire in a charcoal grill and let it burn down to medium heat (about 400 F).

Combine chicken with oil in a large bowl. Season with salt and pepper.

Oil the grill rack (see note). Grill the chicken, with the lid closed, until lightly browned on the bottom, 10 to 12 minutes.

Turn the chicken over, close the lid and grill for 10 to 12 minutes more. Brush the top of the chicken with about 1/2 cup of the barbecue sauce and grill for about 2 minutes.

Turn the chicken over, brush the second side with another 1/2 cup of the sauce and continue grilling (2 to 4 minutes) until an instant-read thermometer inserted into the thickest portion of the chicken registers 165 F. Serve the chicken with more barbecue sauce on the side, if desired.

Recipe notes: Once the grill is heated, oil a folded paper towel, hold it with tongs and rub it over the hot rack right before placing the chicken on the grill. To make ahead, cover and refrigerate barbecue sauce for up to one week.

Recipe nutrition: Per serving: 288 calories; 12 g fat (3 g sat, 6 g mono); 144 mg cholesterol; 16 g carbohydrate; 13 g added sugars; 14 g total sugars; 26 g protein; 0 g fiber; 734 mg sodium; 570 mg potassium.

Nutrition bonus: Potassium (16 percent daily value), Magnesium (15 percent dv)

1 carbohydrate serving

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)