Shelly's Recipe

BARBEQUED CHICKEN IV

Category: Poultry I

2 tbsp olive oil
1 large onion, chopped
2 cans (15 oz each) tomato puree/sauce
1 cup red wine vinegar
1/2 cup light molasses
1/4 cup Worcestershire sauce
1/3 cup packed brown sugar
3/4 tsp cayenne pepper
2 chickens, cut into quarters, skin removed if you like

In 10 inch skillet, heat oil over medium heat until hot. Add onion and cook about 10 minutes or until tender and golden, stirring occasionally. Stir in tomato puree, vinegar, molasses, Worcestershire, sugar, and cayenne; heat to boiling. Reduce heat to medium-low and cook, uncovered, 45 minutes or until sauce thickens slightly. If not using sauce right away, cover and refrigerate for up to 2 weeks.

Reserve 1 1/2 cups sauce to serve with grilled chicken. Place chicken quarters on grill over medium heat; cook 20 to 25 minutes, turning over once. Generously brush chicken with some of the remaining barbecue sauce; cook 20 minutes longer, turning pieces often and brushing with sauce frequently, until juices run clear when chicken is pierced with tip of knife. Serve with reserved sauce. Serves 8