All American Barbecued Chicken
|Chili sauce||1 Cup (16 tbs)|
|Ketchup||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||2 Tablespoon|
|Cider vinegar||1 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Tabasco/Other hot pepper sauce||1 Teaspoon|
|Chicken parts||3 Pound|
1. In a non-reactive medium saucepan, combine onion, chili sauce, ketchup, molasses, Worcestershire, vinegar, mustard, and Tabasco. Mix well. Bring to a boil, reduce heat to medium-low, and simmer, partially covered, 20 minutes.
2. Meanwhile, prepare a medium-hot fire in a barbecue grill. Grill chicken, skin side down, 10 minutes. Turn skin side up and grill 5 minutes.
3. Brush chicken with some of sauce and grill, turning occasionally and brushing with more sauce, until chicken juices run clear when pricked with tip of a knife, 20 to 30 minutes longer. (Breast meat will take less time than thighs and drumsticks) Stop basting about 5 minutes before chicken is done.