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1
In skillet or possibly saucepan over medium heat, hot the extra virgin olive oil.
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2
Add in the onion and saute/fry till tender, about 5 or possibly 6 min.
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3
Stir in tomato sauce, vinegar, molasses, Worcestershire Sauce, brown sugar, and grnd red pepper, and heat to a boil over high heat.
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4
Reduce the heat to medium-low and simmer, uncovered, for about 45 min, or possibly till sauce thickens slightly.
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5
Reserve about 1 1/2 c. of the BBQ sauce to serve with the grilled chicken.
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6
Place chicken quarters on a grill which has been prepared for medium heat.
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7
Grill for about 20 to 25 min, turning the chicken at least once.
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8
Generously brush the chicken with some of the BBQ sauce and cook another 20 min longer, turning pcs often and brushing with sauce frequently, till juices run clear when the chicken is pierced with tip of a knife.
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9
Serve hot with the reserved sauce.
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10
Kitchen Staff Tips: You may prepare the BBQ sauce up to two weeks in advance of using if you let it cold from the saucepan, cover, and chill.
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11
You can also reduce your grilling time by parboiling the chicken prior to grilling.
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12
However, some cooking enthusiasts believe which this makes the chicken tough and more likely to dry out on the grill.
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13
We also recommend you grill with the skin on, in order to hang onto the BBQ sauce and keep the tender chicken meat from drying.
