Servings: 6
Serving size: 1/2 breast or 2 small drumsticks
1 1/2 lbs chicken, skinless (breasts, drumsticks)
1/2 cup ketchup
1/4 cup cider or red wine vinegar
3 tablespoons firmly packed brown sugar
2 garlic cloves, minced
1 tablespoon dry mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper or Tabasco sauce or other hot-pepper sauce
1/4 cup onion, finely chopped (optional)
Combine all ingredients, except the chicken in a saucepan. Bring to a boil, reduce the heat to low and simmer for 15 minutes, until thickened and flavors are blended.
Wash chicken and pat dry. Place chicken on a large platter. Brush chicken with half of the sauce mixture.
Cover with plastic wrap and marinate in the refrigerator for 1 hour.
Place chicken on a baking sheet lined with aluminum foil and broil for 10 minutes on each side to seal in juices.
Turn oven down to 350 F, and add the remaining sauce to the chicken.
Cover the chicken with aluminum foil and continue baking for 30 minutes or until chicken is done.
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