TANGY BARBECUED CHICKEN|
When a family-pack of chicken quarters is on special,
buy them and divide into 6 portion packets and freeze until
ready to barbecue this dish.
Grill for 1 hour. Makes 6 servings.
6 broiler-fryer chicken
quarters, about 3 lb.
1/4 c. (1/2 stick) butter or
2 Tbsp. grated onion
3/4 c. ketchup
1/4 c. corn syrup
2 Tbsp. cider vinegar
1 Tbsp. prepared mustard
1 Tbsp. Worcestershire sauce
Build a medium fire, or set electric or gas grill to
medium, following manufacturer's directions. Brush chicken
quarters generously with a mixture of melted butter or marga-
rine and grated onion. Grill, skin-side down, 6 inches from
heat, turning pieces several times, 40 minutes. While chicken
grills, combine ketchup, corn syrup, vinegar, mustard and
Worcestershire sauce in a small metal saucepan with a flame-
proof handle; heat on side of grill.
Brush chicken with barbecue sauce and grill, turning and
basting several times, 20 minutes longer, or until chicken is
tender and well glazed. Serve with plenty of paper napkins and
tall glasses of minted iced tea.
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