Categories: chicken

Ingredients

• *2 tablespoons olive oil
• *1 large onion (12 ounces), chopped
• *2 cans (15 ounces each) tomato sauce
• *1 cup red wine vinegar
• *1/2 cup light (mild) molasses
• *1/4 cup worcestershire sauce
• *1/3 cup packed brown sugar
• *3/4 teaspoon ground red pepper (cayenne)
• *2 whole chickens (3 1/2 lbs each), each cut into quarters

Directions

1. In a 10-inch skillet, heat oil over medium heat. Add onion and cook until tender, about 10 minutes. Stir in tomato sauce, vinegar, molasses, worcestershire sauce, brown sugar, and ground red pepper; heat to boiling over high heat. Reduce heat to medium-low and cook, uncovered, until sauce thickens slightly, about 45 minutes. If not using sauce right away, cover and refrigerate to use within 2 weeks. Reserve 1 1/2 cups sauce to serve with chicken.

2. Meanwhile, prepare outdoor grill for direct grilling over medium heat.

3. Place chicken quarters on hot grill rack over medium heat and grill, turning once, 20 minutes. Generously brush chicken with some remaining barbeque sauce; grill, turning pieces often and brushing frequently with sauce, until juices run clear when thickest part of chicken is pierced with top of knife, 20 to 25 minutes longer. Serve with reserved sauce.

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