Categories: Poultry- Chicken

Ingredients

• 1 frying chicken, cut up, 3 to 3 1/2 lbs.
• Sauce:
• 3 Tbsp. finely chopped onions
• 1 Tbsp. water
• 3 Tbsp. brown sugar
• 1 Tbsp. cornstarch
• 1 Tbsp. orange juice
• 1 Tbsp. red wine vinegar
• Dash tobacco sauce
• 1 Tbsp. dry mustard
• 1/2 tsp. black pepper
• 1 tsp. dry sage leaves

Directions

1. Wash chicken pieces. Pat dry with paper towels. Set aside. Keep at room temperature for at least 1 hour before grilling.

2. In a large saucepan, combine the onion, water, brown sugar, cornstarch, orange juice, vinegar, tomato sauce and all spices and remaining ingredients except the sage leaves.

3. In a large saucepan, combine the onion, water, brown sugar, cornstarch, orange juice, vinegar, tomato sauce and all spices and remaining ingredients except sage leaves.

4. Bring to a boil. Simmer sauce, uncovered, for about 10 minutes, stirring until it thickens. Add sage leaves.

5. Prepare coals. When ash is gray, place chicken pieces on rack.

6. Baste with sauce.

7. Grill chicken about 6 inches from hot coals for 35 to 45 minutes, turning and basting frequently until chicken is tender and juices run clear when pieces are pierced with a fork.

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