Grilled Bone-In Chicken Breasts With Barbecue Sauce

1. FOR THE SAUCE: Heat oil in large saucepan over medium heat until shimmering. Add onion and 1⁄2 teaspoon salt and cook, stirring occasionally, until golden, 7 to 10 minutes. Stir in tomatoes, tomato sauce, vinegar, sugar, orange juice, molasses, paprika, and chili powder, bring to simmer, and cook over low heat until thickened, 2 to 2-1⁄2 hours.
2. Process sauce in blender (or food processor) until smooth. Season with salt and pepper to taste. Measure out and reserve 1 cup sauce for brushing on chicken and set remaining sauce aside for serving.
3. FOR THE CHICKEN: While sauce simmers, dissolve salt and sugar in 2 quarts cold water in large container. Submerge chicken in brine, cover, and refrigerate for 30 minutes to 1 hour. Remove chicken from brine and pat dry with paper towels. Season chicken with pepper.
   4A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
   4B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). (Adjust primary burner as needed during cooking to maintain grill temperature around 350 degrees.)
4. Clean and oil cooking grate. Place chicken on hot side of grill, skin side down. Cook (covered if using gas) until well browned on both sides, 6 to 8 minutes, flipping halfway through cooking. Move to cool side of grill, still skin side up, cover, and continue to cook until chicken registers 150 degrees, 15 to 20 minutes longer. Brush chicken generously with 1⁄2 cup reserved sauce and cook for 5 to 10 minutes. Flip chicken, brush with 1⁄2 cup sauce and continue to cook, uncovered, until chicken registers 160 degrees, 2 to 3 minutes longer.
5. Transfer chicken to serving platter, tent loosely with aluminum foil, and let rest for 5 to 10 minutes before serving, passing sauce for serving separately.

GRILLED CHICKEN BREASTS WITH ASIAN BARBECUE SAUCE
Add 6 tablespoons soy sauce, 6 tablespoons rice vinegar, 3 tablespoons sugar, 1-1⁄2 tablespoons toasted sesame oil, and 1 tablespoon minced fresh ginger to sauce after pureeing.

GRILLED CHICKEN BREASTS WITH MEXICAN BARBECUE SAUCE
Add 6 tablespoons lime juice, 3 tablespoons chopped fresh cilantro, 1-1⁄2 teaspoons ground cumin, and 1-1⁄2 teaspoons chili powder to sauce after pureeing.