Blackberry-Barbecued Chicken

• Barbecue Sauce
• 1 tablespoon canola oil
• 1 cup walla walla onions or 1 cup other sweet onion, chopped
• 1/2 cup red wine
• 2 pints blackberries (fresh or frozen)
• 1/4 cup firmly packed light brown sugar
• 1 teaspoon soy sauce
• 3 1/2 lbs whole chickens, cut into 8 serving pieces
• 1/2 teaspoon coarse salt
• 1/2 teaspoon fresh ground pepper

1. To make the barbecue sauce, in a large saucepan over medium-high heat, warm the canola oil.
2. Add the onion and cook, stirring frequently, until soft, about 5 minutes.
3. Add the wine, berries, brown sugar, and soy sauce and cook until slightly thickened, about 15 minutes.
4. Remove from the heat and pass the sauce through a food mill placed over a bowl, or puree in a blender or food processor and pass through a fine-mesh sieve placed over a bowl.
5. Set aside.
6. While the sauce is cooking, prepare a medium-hot fire in a charcoal grill, or preheat a gas or electric grill to medium-high.
7. Oil the grill rack.
8. Sprinkle the chicken with the salt and pepper.
9. Place the chicken pieces, skin side down, on the grill rack and cook for 5 minutes.
10. Baste with the sauce and cook for 5 minutes longer.
11. Turn the pieces, baste again, and cook until the juices run clear when a thigh is pierced, about 5 minutes longer.
12. Some pieces will cook more quickly than others.
13. The white-meat pieces, for example, should be moved to the outsides of the rack where the heat is less intense.
14. Transfer the chicken pieces to a platter and brush with additional sauce.
15. Serve immediately.

barbecue sauce, canola oil, walla walla onions, red wine, blackberries, brown sugar, soy sauce, chickens, coarse salt, fresh ground pepper

Taken from www.food.com/recipe/blackberry-barbecued-chicken-386191 (may not work)