Barbecued Chicken
1 medium sweet
yellow onion, finely chopped (½ cup)
1 tablespoon
vegetable oil
1 cup ketchup
½ cup water
¼ cup white
vinegar
3 tablespoons
brown sugar
2 tablespoons
Worcestershire sauce
2 dashes
bottled hot pepper sauce
In a saucepan, cook onion in hot oil until tender. Stir in ketchup, water, vinegar, brown sugar,
Worcestershire sauce and hot pepper sauce.
Bring to a boil, reduce heat and simmer about 15 minutes or until
desired consistency.
1 3-pound
broiler-fryer, cut into quarters
Soak chicken in a vinegar water for 20 minutes.* Rinse under cold
running water and pat dry with paper towels.
Grill chicken, skin side down on an uncovered grill directly over medium
coals for about 20 minutes. Turn chicken, grill another 15 to 20 minutes more until chicken
is well done and juices run clear. Brush
with sauce the last 10 minutes of grilling time.
Yield: 4
servings.
* Vinegar reduces the danger of Salmonella
contamination. Add 1 tablespoon white
vinegar to 2 quarts of soaking water.
Carolyn Gass Hardimon, M. S.
Home Economist