Make the ultimate green-friendly backyard BBQ meal with great food you can pick up from your Farmer's Market on Saturday.
2 tablespoons olive oil
1 large onion, chopped
2 cans (15 ounces each) tomato sauce
1 cup red wine vinegar
1/2 cup light molasses
1/4 cup Worcestershire sauce
1/3 cup packed brown sugar
3/4 teaspoon ground red pepper (cayenne)
2 chickens (3 1/2 pounds each), cut into quarters, skin removed if you like
1. In 10-inch skillet, heat oil over medium heat until hot. Add onion and cook about 10 minutes or until tender and golden, stirring occasionally. Stir in tomato sauce, vinegar, molasses, Worcestershire, 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 for up to 2 weeks.
2. 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 over 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.
Pair with Quinoa Salad with Roasted Asparagus and White Beans or hearty Sweet Potato Fries.
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