All-American BBQ Chicken

Try this sweet and spicy sauce on pork spareribs, too. If you’d prefer, substitute chicken thighs or bone-in breasts for the whole chickens. Wait until the chicken has cooked for twenty minutes before brushing it with sauce, and it will become beautifully glazed without burning.

PREP: 1 hour      GRILL: 35 to 40 minutes

MAKES: 8 main-dish servings

2 tablespoons olive oil

1 large onion (12 ounces), chopped

2 cans (15 ounces each) tomato sauce

1 cup red wine vinegar

½ cup light (mild) molasses

¼ cup Worcestershire sauce

cup packed brown sugar

teaspoon ground red pepper (cayenne)

2 chickens (3½ pounds each), each cut into quarters

1. In 10-inch skillet, heat oil over medium heat. Add onion and cook until tender, about 10 minutes, stirring a few times. 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, until sauce thickens slightly, about 45 minutes. (If not using sauce right away, cover and refrigerate to use within 2 weeks.) Reserve 1½ cups sauce to serve with chicken.

2. Meanwhile, prepare outdoor grill for direct grilling over medium heat.

3. Place chicken quarters on hot grill rack over medium heat and grill, turning over once, for 20 minutes. Generously brush chicken with some of the remaining barbecue sauce; grill, turning pieces often and brushing frequently with sauce, until juices run clear when thickest part of chicken is pierced with tip of knife, 15 to 20 minutes longer.

4. Serve chicken with reserved sauce.

EACH SERVING: About 590 calories, 50g protein, 36g carbohydrate, 27g total fat (7g saturated), 154mg cholesterol, 880mg sodium

TIP: For a lighter version, remove skin from the chicken before grilling. Before heating the grill, brush the rack with a little oil to prevent sticking and proceed with the recipe as directed. Removing the skin also lessens flare-ups.