Back yard barbecues were a staple of life in the 1950s. Fire up the grill and try this classic recipe for tangy barbecue chicken.
2 Tbsp olive oil
1 large onion, chopped
2 cans (15 ounces each) tomato 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 ground red pepper (cayenne)
2 chickens ( 3 1/2 pounds each), each cut into quarters, skin removed if you like
Heat olive oil over medium heat in 10-inch skillet.
Add onion and cook until tender, about 10 minutes.
Stir in tomato sauce, vinegar, molasses, Worcestershire sauce, brown sugar, and ground red pepper.
Heat to boiling over high heat.
Reduce heat to medium-low and cook, uncovered, 45 minutes or until sauce thickens slightly.
If not using sauce right away... cover and refrigerate to use within 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 chicken 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.