Combine TABASCO® Buffalo Style Sauce, canned tomatoes, brown sugar, mustard, tomato paste, vinegar, curry powder, garlic and salt in medium saucepan; heat to a boil. Reduce heat to low; cover and simmer 5 minutes, stirring occasionally. Stir in molasses.
Transfer mixture to blender; blend until smooth.
Brush 1/3 cup of sauce on chicken pieces. Cook on grill until desired doneness, brushing occasionally with sauce.
Makes 6 servings.
Chef Tim Byres suggests pairing with Grilled Asparagus with Spicy Herbed Pesto.
Created By Tim Byres, Chef and Owner of SMOKE Restaurant in Dallas, TX