Barbara Bush'S Barbecued Chicken

• 2 1/2 - 3 lbs broiler-fryer chickens, quartered
• 3 tablespoons lemon juice
• 1 tablespoon cooking oil
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 clove garlic, minced
• 2 1/2 cups water
• 1 cup coarsely chopped onion
• 1/2 - 3/4 cup sugar
• 1/2 cup butter or 1/2 cup margarine
• 1/3 cup prepared yellow mustard
• 1/4 cup cider vinegar
• 1/2 teaspoon fresh ground black pepper
• 2 1/2 cups catsup
• 1/2 cup Worcestershire sauce
• 6 -8 tablespoons lemon juice
• 1/2 teaspoon ground red pepper

1. Place chicken in a plastic bag set in a shallow dish.
2. For marinade, stir together 3 tablespoons lemon juice, cooking oil, salt, 1/2 teaspoon black pepper, and garlic.
3. Pour over chicken.
4. Close bag.
5. Marinate in the refrigerator for up to 24 hours, turning often.
6. In a saucepan, combine water, onion, sugar, butter, mustard, vinegar, and 1/2 teaspoon pepper.
7. Bring to boiling, reduce heat.
8. simmer, uncovered for 20 minutes.
9. Stir in catsup, Worcestershire, 6 to 8 tablespoons lemon juice, and red pepper.
10. Return to boiling, reduce heat.
11. Simmer, uncovered for 50 to 60 minutes or until reduced to about 4 cups.
12. Meanwhile, drain, chicken, disacrding marinade.
13. In a grill with a cover, arrange preheated coals around a drip pan.
14. Test for medium heat above the pan.
15. Place chicken, bone side down, on grill rack over drip pan.
16. cover and grill for 50 to 60 minutes or until chicken is done (170 degrees for breast meat and 180 degrees for thighs and legs), brushing often with barbecue sauce the last 10 minutes of grilling.
17. To serve, pass additional barbecue sauce with chicken.

lemon juice, cooking oil, salt, fresh ground black pepper, clove garlic, water, onion, sugar, butter, yellow mustard, cider vinegar, fresh ground black pepper, catsup, worcestershire sauce, lemon juice, ground red pepper

Taken from www.food.com/recipe/barbara-bushs-barbecued-chicken-38309 (may not work)