1/4 cup finely chopped onion
1 clove garlic, minced
2 tablespoons cooking oil
3/4 cup catsup
1/3 cup vinegar
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 tablespoon Worcestershire
2 teaspoons sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon bottled hot pepper
2 2 1/2- to 3-pound ready-to-cook
Cook onion and garlic in oil till tender but not brown.
Stir in catsup, vinegar, lemon peel and juice, Worcestershire
sauce, sugar, dry mustard, salt, pepper, and bottled hot
Simmer, covered, about 30 minutes; stir occasionally.
Quarter chickens. Break wing, hip, and drumstick joints of
chickens so pieces will remain flat.
Twist wing tips under back.
Season chicken pieces with additional salt and pepper.
Place chicken pieces, bone side down, over medium-hot
Grill chickens about 25 minutes.
Turn, bone side up,and grill till done, 15 to 20 minutes more.
Brush chickens with sauce often last 10 minutes.
Makes 8 servings.