Hungry Gap BBQ Chicken
Ingredients
2 tablespoons vegetable oil
1 onion, finely chopped
2 cloves crushed garlic
3/4 cup ketchup
2 tablespoons Worcestershire sauce
2 tablespoons white wine vinegar
2 tablespoons brown sugar
1/2 cup water
salt and pepper to taste
10 chicken legs
Directions
1. Heat oil in a medium saucepan over
medium heat. Add the onion and garlic and saute for 5 to 10 minutes, or
until onion is tender. Then add the ketchup, Worcestershire sauce,
vinegar, brown sugar and water. Mix together well and season with salt
and pepper to taste. Reduce heat to low, cover and simmer for 20
minutes. Set aside, covered, and let cool.
2. Place chicken in a shallow, nonporous
dish and pour sauce over chicken, reserving some sauce in a separate
container for basting. Cover chicken and marinate in the refrigerator
for at least one hour, or overnight. Cover reserved sauce, if any, and
keep in the refrigerator.
3. Preheat an outdoor grill for medium
high heat and lightly oil grate.
4. Grill chicken over medium high heat
for 8 to 12 minutes per side, basting occasionally with the sauce, if
any, until internal temperature reaches 180 degrees F (80 degrees C).
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