All American Barbecued Chicken

Our traditional-style barbecue sauce is perfect with grilled chicken, beef, or spareribs. We like to remove the skin from the chicken; it reduces the chance of flare-ups.

2 tablespoons olive oil

1 large onion (12 ounces), chopped

2 cans (15 ounces each) tomato sauce

1 cup red wine vinegar

1⁄2 cup light (mild) molasses

1⁄4 cup Worcestershire sauce

1⁄3 cup packed brown sugar

3⁄4 teaspoon ground red pepper (cayenne)

2 chickens (31⁄2 pounds each), each cut into quarters and skin removed from all but wings, if desired

• In nonstick 10-inch skillet, heat oil over medium heat. Add onion and cook until tender, about 5 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, stirring occasionally, until sauce has thickened slightly, about 45 minutes. (Makes about 31⁄2 cups sauce.) If not using sauce right away, cover and refrigerate to use within 2 weeks.
• Prepare outdoor grill for covered direct grilling over medium heat.
• Reserve 11⁄2 cups sauce to serve with chicken. Place chicken on grill, cover and cook turning once, 20 to 25 minutes. Generously brush chicken with some of remaining barbecue sauce and cook, brushing frequently with sauce and turning chicken often, until juices run clear when thickest part of chicken is pierced with tip of knife, about 20 minutes longer. Serve with reserved sauce.

Makes 8 main-dish servings.

Prep: 1 hour

Grill: 40 minutes