Grilled chicken legs in barbecue sauce

Ingredients:

• 0.5 cup apple cider vinegar
• 0.5 cup rapeseed oil (canola)
• 1/4 cup + 2 tsp molasses
• 1 can (430 g) canned black beans, rinsed
• 1 can (430 g) pinto beans, rinsed
• 2 celery stalks with leaves, thinly sliced, leaves separated from stalks
• 2 small red onions, 1 finely diced (0.5 cup), 1 coarsely chopped (1/3 cup)
• 4 cloves garlic, crushed
• 1.5 cups ready-made cocktail sauce
• 4 chicken legs (about 1 kg)

Preparation:

1. In a large bowl, combine 5 tablespoons vinegar, 3 tablespoons canola oil, 2 teaspoons molasses, and a pinch each of salt and black pepper. Add the beans, celery stalks, and diced onion. Gently toss to distribute the ingredients evenly. Season with salt and pepper if needed. Cover with plastic wrap and refrigerate until ready to serve.
2. In a large saucepan, heat 3 tablespoons of canola oil over medium heat. Add the chopped onion and cook until softened and lightly browned, stirring occasionally, about 5 minutes. Add the garlic and cook until softened, about 2 minutes, stirring constantly. Add the cocktail sauce, remaining molasses, and vinegar. Bring to a boil, then reduce the heat. Simmer, uncovered, until the sauce thickens slightly, about 5 minutes. Turn off the heat and pour half the barbecue sauce into a small bowl. Keep the remaining sauce warm until ready to serve.
3. Preheat an outdoor grill or large cast-iron grill pan over medium heat. Brush the chicken with the remaining oil and season generously with salt and black pepper. Grill the chicken until charred on both sides (it will not be cooked through), 15 to 20 minutes. Generously baste the chicken with the reserved barbecue sauce and continue grilling until the internal temperature reaches 160°F (71°C), about 5 minutes more. Transfer the chicken to a large plate and let it rest for at least 5 minutes before serving.
4. Serve the chicken legs with the remaining warm barbecue sauce and chilled bean salad. Garnish with chopped celery leaves.