INGREDIENTS

INSTRUCTIONS

In skillet or saucepan over medium heat, warm the olive oil. Add the
onion and sauté until tender, about 5 or 6 minutes.
Stir in tomato sauce, vinegar, molasses, Worcestershire Sauce, brown
sugar, and ground red pepper, and heat to a boil over high heat.
Reduce the heat to medium-low and simmer, uncovered, for about 45
minutes, or until sauce thickens slightly.
Reserve about 1 1/2 cups of the BBQ sauce to serve with the grilled
chicken.
Place chicken quarters on a grill that has been prepared for medium
heat. Grill for about 20 to 25 minutes, turning the chicken at least
once. Generously brush the chicken with some of the BBQ sauce and
cook another 20 minutes longer, turning pieces often and brushing
with sauce frequently, until juices run clear when the chicken is
pierced with tip of a knife. Serve warm with the reserved sauce.
Kitchen Staff Tips: You may prepare the BBQ sauce up to two weeks in
advance of using if you let it cool from the saucepan, cover, and
refrigerate. You can also reduce your grilling time by parboiling the
chicken prior to grilling. However, some cooking enthusiasts believe
that this makes the chicken tough and more likely to dry out on the
grill. We also recommend you grill with the skin on, in order to hang
onto the BBQ sauce and keep the tender chicken meat from drying.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on May 24, 1999, converted by MM_Buster
v2.0l.

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