Barbecued Chicken

• 1 (8 oz.) can lower-sodium tomato sauce
• 1/2 c. chopped onion (1 medium)
• 3 Tbsp. brown sugar
• 2 Tbsp. low sodium tomato paste
• 2 Tbsp. vinegar
• 2 tsp. Worcestershire sauce
• 1 tsp. dry mustard
• 1 clove garlic, minced
• several dashes of bottled hot pepper sauce (optional)
• 4 small chicken breast halves or 8 small thighs (1 1/2 lb. total) or 4 medium skinless, boneless chicken breast halves (12 oz. total)

1. For sauce, in a small saucepan, stir together the tomato sauce, onion, brown sugar, tomato paste, vinegar, Worcestershire sauce, dry mustard, garlic and if desired, hot pepper sauce. Bring to boiling; reduce heat.
2. Simmer, uncovered, for 20 to 25 minutes or until desired consistency, stirring occasionally. Remove half of the sauce (about 1/2 cup).
3. Cover and store in the refrigerator for another use for up to 2 weeks.

lower, onion, brown sugar, tomato paste, vinegar, worcestershire sauce, dry mustard, clove garlic, pepper sauce, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=415111 (may not work)