1 package legs/thighs (approx. 15-20 pieces) cleaned and dried. Place in bowl and toss with 1/8 cup fresh lime juice.
1/2 cup balsamic vinegar
1/4 cup ketchup (add more if needed for taste as vinegar can sometimes be overpowering)
1 garlic clove, minced
1 tablespoon minced red onion
1/4 cup brown sugar
1 tablespoon stone ground mustard
2 tsp. dijon mustard
*Saute minced red onion and garlic in small pan until golden brown. Add remaining sauce ingredients and simmer over medium heat for approx. 15-20 minutes or until sauce thickens and reduces. Set aside to cool. Once cooled set aside 1/4 cup of sauce for dipping and pour the rest of the sauce over chicken legs/thighs to coat. Let sit in fridge for couple hours to let flavors mix.
Once flavors are mixed, fire up the grill. Use the leftover sauce in the bottom of the bowl that the chicken has been marinating in to baste the chicken pieces every time you flip them. Grill chicken pieces until internal temperature meets 165 degrees. Serve with left over sauce and other favorite side dishes.