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Make Sauce For sauce, in a 2-qt. saucepan melt butter over low. Add onion, garlic, and 1 tsp. kosher salt. Cook until onion is tender. Stir in paprika, chili powder, crushed red pepper, and ¼ tsp. ground black pepper; cook and stir 1 minute. Stir in 1 cup cold water, the cider vinegar, brown sugar, and Worcestershire sauce; bring to simmering. Whisk in tomato paste and molasses until smooth. Return to simmering. Cook, uncovered, stirring occasionally, until thickened, 10 to 15 minutes.
Prep Grill Meanwhile, prepare grill for indirect heat using a drip pan. Place chicken, bone sides up, on greased rack over drip pan.
Grill Chicken Grill, covered, over indirect medium heat until done (165°F for breasts; 175°F for thighs and drumsticks), 50 to 60 minutes, turning once halfway through grilling and brushing with 1 cup sauce the last 15 minutes of grilling. Heat and serve remaining sauce with chicken. Makes 6 servings.