2 tablespoon vegetable oil
1 medium onion -- finely chopped
1 tablespoon Worcestershire sauce
freshly ground black pepper
1 cup unsweetened applesauce
1 cup ketchup
1 chicken -- (3 1/2 to 4 pounds),
- cut in 8 pieces
1/4 cup cider vinegar
2 tablespoon light brown sugar -- firmly packed
Instructions:
Fresh herb sprigs, optional Start fire in grill, placing rack 4 inches
above coals (see note). Heat oil in a 1-quart saucepan over medium-high
heat; add onion; cook about 5 minutes, stirring often, until softened.
Add applesauce, ketchup, vinegar, sugar, Worcestershire sauce, and
pepper; bring to a boil, stirring. Reduce heat to medium-low; simmer
10 minutes, stirring occasionally, until mixture is slightly thickened.
Remove from heat; set aside until fire is ready. Place chicken pieces,
skin side down, on hot grill rack; cook covered with grill cover,
15 minutes. Turn pieces over; cook, covered, another 10 minutes. Brush
applesauce mixture liberally over chicken; cook, covered, 5 minutes
longer until chicken is cooked through. Serve garnished with herb
sprigs. NOTE: Chicken may be baked in oven. Prepare applesauce mixture
as directed. Heat oven to 400F. Arrange chicken pieces, skin side
up, in baking or roasting pan; bake 20 minutes. Brush with applesauce
mixture; bake 10 minutes longer until golden brown and cooked through.
