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olive oil onion tomato sauce red wine vinegar light molasses Worcestershire Brown suggar ground red pepper chickens
Viewed: 72 - Published at: a year agoIngredients
- 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
Method
- In 10-inch skillet, heat olive oil over medium heat.
- Add onion and cook until tender, about 10 minutes.
- Stir in tomato sauce, vinegar, molasses, Worcestershire, brown sugar, and ground red pepper; heat to boiling over high heat.
- Reduce heat to medium-low and cook, uncovered, 45 minutes or until sauce thickens slightly.
- If not using sauce right away, cover and refrigerate to use within 2 weeks.
- Reserve 1 1/2 cups sauce to serve with grilled chicken.
- Place chicken quarters on grill over medium heat; cook 20 to 25 minutes, turning chicken once.
- 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.
- 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.
