All-American BBQ Chicken

• 2 tbsp. olive oil
• 1 large onion
• 2 can tomato sauce
• 1 c. red wine vinegar
• 1/2 c. light molasses
• 1/4 c. Worcestershire
• 13 c. packed brown suggar
• 3/4 tsp. ground red pepper (cayenne)
• 2 chickens

1. In 10-inch skillet, heat olive oil over medium heat.
2. Add onion and cook until tender, about 10 minutes.
3. Stir in tomato sauce, vinegar, molasses, Worcestershire, brown sugar, and ground red pepper; heat to boiling over high heat.
4. Reduce heat to medium-low and cook, uncovered, 45 minutes or until sauce thickens slightly.
5. If not using sauce right away, cover and refrigerate to use within 2 weeks.
6. Reserve 1 1/2 cups sauce to serve with grilled chicken.
7. Place chicken quarters on grill over medium heat; cook 20 to 25 minutes, turning chicken once.
8. 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.
9. Serve with reserved sauce.Each serving with skin: About 500 calories, 42 g protein, 34 g carbohydrate, 23 g total fat (6 g saturated), 158 mg cholesterol, 755 mg sodium.

olive oil, onion, tomato sauce, red wine vinegar, light molasses, worcestershire, brown suggar, ground red pepper, chickens

Taken from www.delish.com/recipefinder/all-american-bbq-chicken-2385 (may not work)