texas barbecued chicken

• 6 lb chicken, cut into serving size
• 1/2 cup cider vinegar
• 2 tbsp brown sugar
• 1 tbsp yellow mustard
• 3/4 tbsp salt
• 1/2 tsp black pepper
• 2 tbsp lemon juice
• 1 cup finely chopped onion
• 2 stick butter or margarine
• 15 oz can tomato sauce
• 2 tbsp worcestershire sauce
• 1/4 tsp each: sage, basil, rosemary, and thyme

1. in a 2 quart saucepan combine vinegar, sugar, mustard, salt, pepper, lemon juice, onion and butter.
2. bring to boil, reduce heat and simmer for 20 minutes uncovered.
3. add tomato sauce and Worcestershire sauce and simmer for 15 minutes.
4. add herbs and reduce heat to low for 15 minutes.
5. remove from heat, cool, cover and refrigerate until ready to use.
6. broil chicken on foil covered rake 4 inches from heat for 20 minutes.
7. turn over chicken, baste with sauce and broil for 15 minutes.
8. turn and baste every 5 minutes until done.

chicken, cider vinegar, brown sugar, yellow mustard, salt, black pepper, lemon juice, onion, butter, tomato sauce, worcestershire sauce, sage

Taken from cookpad.com/us/recipes/339955-texas-barbecued-chicken (may not work)