Barbecued Chicken

Try this Barbecued Chicken at your next outdoor picnic or on Memorial Day!

2- 2 1/2 to 3 lbs. chickens, quartered, with backs removed

Barbecue Sauce:

1 1/2 cups chopped yellow onion

3 cloves minced garlic

1/2 cup vegetable oil

1 cup tomato paste

1 cup cider vinegar

1 cup honey

1/2 cup Worcestershire sauce

1 cup Dijon mustard

1/2 cup soy sauce

1 cup hoisin sauce

2 Tbsp. chili powder

1 Tbsp. ground cumin

1/2 Tbsp. crushed red pepper flakes

Marinate the chickens in 2/3 full of the barbecue sauce for a few hours or overnight in the refrigerator.

Heat the coals in a charcoal grill. Spread the bottom of the grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the chicken quarters on the grill, skin side down and cook for about 45 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade as needed. The chicken quarters are done when a knife inserted between a leg and a thigh and the juices run clear. Discard any unused marinade. Serve with extra sauce on the side and with Classic Potato Salad.

Makes 6 servings

To prepare Barbecue Sauce: In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10-15 minutes or until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin and red pepper flakes. Simmer uncovered over low heat for 30 minutes. Use immediately or store in the refrigerator.

Yields: 1 1/2 quarts

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