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Ingredients

• 2 fryer chickens (3 to 4 lbs)
• Salt and pepper
• Barbecue sauce
• 2 tbsp. canola oil
• 2 small onions, finely chopped
• 2 cups ketchup
• 2 tbsp. brown sugar
• 2 tbsp. water
• 1 tsp. ground mustard
• 1/2 tsp. garlic powder
• 1/4 tsp. pepper
• 1/8 tsp. salt
• 1/8 tsp. hot pepper sauce

Directions

1. Sprinkle chicken pieces with the salt and pepper. Grill skin side down, uncovered, on a greased grill rack over medium heat for 20 minutes.
2. Meanwhile, in a small saucepan, make the barbecue sauce. Heat the oil over medium heat. Add onions, sauté until tender. Stir in the remaining sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
3. Turn chicken; brush with barbecue sauce. Grill 15-25 minutes longer, brushing frequently with sauce, until a thermometer reads 165 degrees when inserted in the breast and 170 -175 degrees in the thigh. ENJOY!